Nutella Stuffed Deep Dish Gingerbread Cookie with Browned Butter and Chocolate Chips

Instructions

1. Preheat oven to 176°C | 350°F. Line a 22cm | 9-inch pie dish (or a cast iron skillet) with baking paper and set aside.
2. Melt the butter in a small saucepan on medium-high heat until it rises and begins to froth. Reduce heat and allow to simmer while occasionally stirring until it begins to turn a golden brown colour. Take off the heat and allow to cool down to room temperature.
3. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a smaller bowl or jug, whisk the cooled butter, brown and white sugars until smooth and combined. Whisk in the egg and golden syrup.
4. Pour the wet ingredients into the dry ingredients, mixing slowly with a wooden spoon until just combined and a smooth dough forms. Fold in 1/2 cup of the chocolate chips.
5. Spoon half of the cookie dough into the pan and smooth out on top with the back of a metal spoon. Evenly pour the melted Nutella over the base.
6. Then, add the remaining cookie dough over the Nutella in small pieces, pressing down gently until the Nutella is completely and evenly covered. Sprinkle the remaining chocolate chips over the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the top layer comes out semi-clean (the cookie will be gooey inside, so the toothpick may come out a little dirty. That's ok!). Then, top with a generous scoop of vanilla ice cream or whipped cream!