Nutella stuffed chocolate chip giant cookie


  • Fat daddio’s tart pan 25 cm
  • 750 gram FunCakes mix for Cookies
  • 225 gram unsalted butter
  • 1,5 egg (approx. 75 gram)
  • Wilton Bake Easy Spray
  • 1 package of FunCakes Chocolate Chunks Milk
  • Wilton Wide Glide Rolling Pin
  • Jar of Nutella
  • Cling film
  • Flour to roll out on

Fill a bowl with the 750 gram of mix for Cookies, the eggs and the 225 gram of butter and mix it until a consistent ball. Knead as much of the Chocolate Chunks through the ball as you like. The more the better, from our opinion, but we leave this up to you! Cover it with cling film and let it set in the fridge for an hour. Tip: if you push it flat for a bit, it cools faster.

Divide the dough in two parts, place one part in the baking pan and push it a bit with your fingers so it fits right. Lubricate a thick layer of Nutella on top of it. Roll out the second part on a work pad pollinated with flower, push it a bit around the edges. Bake the cookie in a preheated oven at 150°C for about 50-60 minutes. It’s okay if it stay a bit chewy from the inside. When the cookie does get too dark, cover it with a piece of tinfoil. This will prevent it from burning while it keeps on baking.