Freeze the Nutella portions

• Cut cling wrap into small squares.
• Scoop a small amount of Nutella onto each square, fold to seal and freeze until solid.

Cream the butter and sugars

• In a large mixing bowl, whisk the cold cubed butter until slightly creamy.
• Add the caster sugar and light brown sugar and whisk until well combined and fluffy.

Add eggs and chocolate

• Add the eggs, egg yolk, vanilla extract and chocolate chunks.
• Whisk until fully incorporated.

Mix in the dry ingredients

• Add the flour, baking powder, baking soda and salt.
• Gently mix until just combined, without overmixing.

Stuff the cookie dough balls

• Portion the dough into balls of about 90 g.
• Press a frozen Nutella piece into the centre of each ball, seal well and roll into a smooth ball.

Freeze the dough balls

• Place the stuffed cookie dough balls on a tray and freeze for at least 30 minutes, or overnight for best results.

Preheat the oven

• Preheat the oven to 180 °C (350 °F).

Arrange in the baking dish

• Line a baking dish of any shape with parchment paper.
• Arrange the frozen cookie dough balls in it, leaving some space between them.

Bake the cookie pie

• Bake for 10 to 15 minutes, depending on the pan, until the tops are lightly golden while the centres remain soft and gooey.

Cool and serve

• Remove from the oven and let cool slightly.
• Serve warm with ice cream and chocolate sauce.