Nutella Cookie Pie

Line an 8‑inch plate with Saran Wrap, leaving enough overhang to cover the top. Spread the entire 12‑oz (340 g) jar of Nutella onto the plate and shape it into an even circle. Cover with the remaining Saran Wrap and freeze for 1 hour or until firm.

Add the softened butter, light brown sugar, and granulated sugar to a large bowl. Beat until light and creamy, about 2–3 minutes.

Add the egg, egg yolk, and vanilla extract and mix until fully combined.

In a separate bowl, whisk together the all‑purpose flour, cornstarch, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until a dough forms. Fold in the semi‑sweet chocolate chips.

Cover the dough and refrigerate for 1 hour, the same amount of time as the Nutella.

Grease and line the bottom of a 9‑inch springform pan with parchment paper. Divide the chilled cookie dough into two portions, using slightly more for the bottom. Press the larger portion evenly into the bottom of the pan and slightly up the sides.

Carefully remove the frozen Nutella from the plate and place it in the center of the cookie dough. Cover completely with the remaining cookie dough, sealing the edges so the Nutella is fully enclosed.

Place the assembled cookie pie back in the refrigerator for at least 4 hours, or overnight, to help the cookie hold its shape and develop a thicker, chewier texture.

When ready to bake, preheat the oven to 350°F (350°F). Bake for 30–35 minutes, or until the edges are golden brown and set while the center remains slightly soft.

Allow the pie to cool for 15–20 minutes before slicing.