Air-Fryer Chocolate-Stuffed Cookie Pie

The cookie pie is the dessert equivalent of upgrading your seat to business class — same components as a regular cookie, slightly absurd extra space, much more satisfying outcome. Instead of twelve cookies you have one giant cookie. Instead of dough on the outside and dough on the inside, you have dough on both sides and a layer of melted chocolate-hazelnut spread in the middle, which oozes out the moment you cut a slice.

The photo shows it mid-slice on a wooden round board, dusted with powdered sugar, one triangle pulled out so you can see the molten Nutella layer in the middle. This is the kind of dessert that takes 20 minutes to make and earns disproportionate gasps from anyone who arrives at the table while it's still warm.

The air fryer is genuinely the right tool for this because of the ceiling: it cooks from above, which sets the top of the cookie quickly while the bottom and middle stay soft. You want the exterior to crackle when cut, the interior to be barely-set, and the chocolate layer to be fully molten. A regular oven works too, but you'd need to pull it precisely at the moment when the centre is still warm enough to ooze — and most home ovens don't bake that evenly.

A note on the pan: this needs a small (6-inch / 15cm) round cake-pan-sized vessel that fits in your air fryer basket. A springform pan with a removable bottom is best, but a regular cake tin lined with parchment works. The Nutella layer is the secret weapon, but peanut butter or dulce de leche both work the same way.