Giant Nutella Skillet Cookie with Toasted Hazelnuts Step-by-step instructions

Before you start

Before starting, take the butter out of the refrigerator to soften to room temperature. Measure all ingredients and have them ready. Toast the hazelnuts if they are not already toasted: spread them on a baking sheet and bake at 350°F for 8-10 minutes, then let cool and chop roughly.

If using whole hazelnuts for the flour, grind them in a food processor until fine, being careful not to overprocess into a paste. Preheat the oven to 350°F (175°C) and have your 6-inch cast-iron skillet ready.

Instructions

Assemble the Skillet Cookie

1. 1Make the cookie dough
   Heat the oven to 350°F (175°C). In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add the toasted hazelnut flour and mix until combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
   Look for The dough should be soft but hold together when pressed.
   Tip Use room-temperature butter for a smooth, even dough.
2. 2Press half the dough into the skillet
   Press half of the cookie dough evenly into the bottom of a 6-inch cast-iron skillet, covering the entire surface. The layer should be about 1/4 inch thick.
   Look for The dough layer should be smooth and even.
   Tip Use the back of a spoon or your fingers to press the dough evenly.
3. 3Add the Nutella core
   Spoon the Nutella into the center of the dough, spreading it into an even layer, leaving a small border around the edge. Sprinkle the chopped toasted hazelnuts over the Nutella.
   Look for The Nutella layer should be thick and glossy.
   Tip Keep the Nutella away from the very edge to prevent burning.
4. 4Seal with the remaining dough
   Take the remaining dough and press it into a flat disc. Place it over the Nutella layer and press the edges to seal completely, enclosing the filling. The top should be smooth and even.
   Look for The dough covers the Nutella completely with no gaps.
   Tip If the dough cracks, patch it with a little extra dough from the edges.

The dough should be smooth and pliable, with a pleasant hazelnut aroma. When pressed into the skillet, it should form an even layer without cracks. The Nutella layer should be thick and glossy, and the top dough should seal it completely. The assembled skillet should look neat, with no filling visible.

Bake to Golden Perfection

5. 5Bake the skillet cookie
   Place the skillet in the preheated oven and bake for 18 minutes, until the edges are deeply golden and the center is set but still slightly soft. The Nutella core will bubble up around the edges.
   Look for The edges are golden brown and the center is puffed.
   Tip Bake on a baking sheet to catch any drips.
6. 6Cool slightly
   Remove the skillet from the oven and let it cool on a wire rack for 5 minutes. The cookie will continue to set as it cools, but the center should remain gooey.
   Look for The cookie is firm around the edges and soft in the middle.
   Tip Don't let it cool too long or the Nutella will set.

The kitchen will smell of toasted hazelnuts and chocolate. The edges of the cookie will turn a deep golden brown, and the top will look set but slightly puffed. The Nutella may bubble around the edges, creating a glossy, caramelized rim. The center should still look soft and slightly underdone.

Serve Warm with Gelato

7. 7Top with gelato and serve
   Scoop a generous scoop of vanilla gelato onto the warm cookie. Serve immediately, digging in with a spoon to reveal the molten Nutella center.
   Look for The gelato melts slightly against the warm cookie.
   Tip Use a large spoon for the perfect bite with cookie, Nutella, and gelato.

The cookie should be warm, with a crisp exterior and a gooey center. The gelato will start to melt on contact, creating a creamy sauce.

When you dig in with a spoon, the Nutella should flow out in a thick, molten stream. The combination of textures—crunchy edges, soft cookie, and cold gelato—is the ultimate payoff.

Common mistakes

One common mistake is overmixing the dough, which develops the gluten and results in a tough cookie. Mix just until the flour disappears. Another is pressing the dough too thin, which can cause the Nutella to leak out during baking.

Make sure the top layer of dough completely seals the filling. Also, be careful not to overbake; the center should remain soft. If the edges brown too fast, tent with foil. Finally, let the cookie cool for at least 5 minutes before serving, or the molten filling may be too hot.

How to tell it’s done

The skillet cookie is done when the edges are deeply golden and the top is set but the center still looks slightly soft and puffed. A toothpick inserted into the center should come out with moist crumbs, not raw batter.

The Nutella core will be molten and may bubble around the edges. If the top is browning too quickly, cover loosely with foil. The internal temperature of the cookie should be at least 200°F (93°C) for food safety, though the center will be gooey.