Mini Scoopable Cookie Pie Ingredients 115 g unsalted butter (softened to true room temperature) 60 g granulated white sugar 100 g light brown sugar 1 large egg 1.5 tsp vanilla extract 180 g all purpose flour 2.5 tsp cornstarch 1/2 tsp baking soda 1/2 tsp salt 100 g semi sweet chocolate chips (plus extra for topping) 60g Hazelnut Chocolate Spread (divided into 4 equal portions and frozen beforehand) Method: Cream the Butter and Sugars: In a bowl, beat the softened room temperature butter, granulated white sugar, and brown sugar together with an electric mixer or a sturdy whisk for about 2 minutes until creamy, smooth, and slightly pale. Add the whole egg and vanilla extract. Beat or whisk vigorously for another minute until the mixture is fully emulsified, glossy, and light. Fold the Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt. Switch to a rubber spatula and gently fold until just combined and no dry flour patches remain. Fold in your chocolate chips. Lightly grease four individual ramekins. Divide the dough into four equal portions. Press about two-thirds of each portion into the bottom and up the sides of the ramekin to form a cup. Drop a frozen dollop of hazelnut spread into the center of each, then flatten the remaining dough and press it over the top to seal the filling completely. Preheat your oven to 175°C. Place the ramekins on a baking sheet and bake for 15 to 18 minutes. You want the edges to be golden and set, but the center to still look soft and gooey when you poke it with a spoon. Let them rest for 5 to 10 minutes to set up slightly before digging in. #Recipe #cookiepie #cookie - @byyamna