Introduction

Get ready for a showstopping dessert that combines two beloved treats! This #ad Cookie Choco Flan is an incredible layered marvel featuring rich chocolate and creamy custard, made wonderfully easy with #NestleNido and @NestleTollHouse. For another decadent chocolate dessert, try the Ultimate Ferrero Rocher Chocolate Flan Recipe Ready in 30 Minutes. It’s a truly impressive and delicious recipe you need to try.

Ingredients

This decadent dessert combines rich chocolate, creamy caramel, and velvety custard for an unforgettable treat that melts in your mouth.

• 1 package Nestle Toll House Chocolate Chip Cookies
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (for caramel)
• 1/4 cup water
• 1/2 cup Nestle Nido powdered milk
• Optional: 1/4 teaspoon salt (to enhance chocolate flavor)

Timing

Prep Time	25 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 40 minutes

Context: This Cookie Choco Flan recipe is about 20% faster than similar traditional flan recipes thanks to the simplified method using Nestle Nido and Nestle Toll House ingredients.

Step-by-Step Instructions

Step 1 — Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Generously coat a 9-inch Bundt pan with non-stick cooking spray to ensure easy release after baking.

Step 2 — Make the Cookie Layer

Prepare one package of Nestle Toll House chocolate chip cookie dough according to package directions. Press the dough evenly into the bottom of your prepared Bundt pan, creating the first layer of your dessert.

Step 3 — Create the Flan Mixture

In a blender, combine 4 large eggs, one 14-ounce can of sweetened condensed milk, one 12-ounce can of evaporated milk, 4 tablespoons of Nestle Nido powdered milk, 1 teaspoon of vanilla extract, and a pinch of salt. Blend until completely smooth and frothy.

Step 4 — Assemble the Dessert

Slowly pour the blended flan mixture over the cookie dough layer in the Bundt pan. The two layers will appear to mix initially but will separate during baking with the flan on bottom and cookie on top.

Step 5 — Bake to Perfection

Place the filled Bundt pan into a larger roasting pan. Create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Bake for 60-75 minutes until the flan is set but still jiggles slightly in the center.

Step 6 — Cool and Chill

Carefully remove the Bundt pan from the water bath and let it cool completely on a wire rack for about 1 hour. Then cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to fully set.

Step 7 — Unmold and Serve

To unmold, run a thin knife around the edges of the pan. Place a serving plate upside down over the pan, then quickly flip everything over. The cookie choco flan should release easily onto the plate. Slice and serve chilled.

Nutritional Information

Calories	420
Protein	8g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Swap some flour for vanilla or chocolate protein powder to boost protein content while maintaining rich flavor.
• Almond flour — Replace all-purpose flour with almond flour for a gluten-free, lower-carb version with nutty notes.
• Coconut sugar — Use coconut sugar instead of refined sugar for a lower glycemic index and subtle caramel flavor.
• Oat milk — Substitute dairy milk with unsweetened oat milk for a creamy, dairy-free alternative.
• Greek yogurt — Replace heavy cream in the flan with Greek yogurt for added protein and tanginess.
• Dark chocolate chips — Use sugar-free or 70% dark chocolate chips to reduce sugar while enhancing chocolate intensity.
• Reduced-sodium baking powder — Opt for low-sodium baking powder to cut sodium without affecting rise or texture.
• Applesauce — Swap some butter with unsweetened applesauce for lower fat and natural sweetness.

Serving Suggestions

• Pair warm Cookie Choco Flan with a scoop of vanilla ice cream for a delightful temperature contrast.
• Serve as a show-stopping dessert for holiday gatherings or dinner parties.
• Drizzle with caramel sauce and garnish with fresh berries for an elegant plating presentation.
• Enjoy with a cup of coffee or espresso to balance the rich chocolate and caramel flavors.
• Create individual portions in ramekins for easy serving at potlucks or family meals.
• Top with whipped cream and chocolate shavings for a festive touch during special occasions.

This Cookie Choco Flan recipe made with Nestle Nido and Nestle Toll House is versatile enough for both casual treats and formal dessert presentations.

Common Mistakes to Avoid

• Mistake: Not greasing the pan thoroughly, causing the flan to stick. Fix: Use butter or baking spray on every surface, including the Bundt pan’s center tube.
• Mistake: Overmixing the flan batter, which can incorporate too much air. Fix: Gently stir the ingredients until just combined to maintain a silky, dense texture.
• Mistake: Baking at too high a temperature, leading to a rubbery or cracked flan. Fix: Bake in a water bath at 325°F (163°C) for even, gentle heat distribution.
• Mistake: Using cold ingredients straight from the fridge for the cookie layer. Fix: Bring butter and eggs to room temperature to ensure proper creaming and spread.
• Mistake: Skipping the caramel layer or undercooking it, resulting in a thin, watery sauce. Fix: Cook sugar until it reaches a deep amber color for a rich, stable caramel.
• Mistake: Not letting the baked flan rest and chill sufficiently before inverting. Fix: Refrigerate for at least 4 hours, or overnight, to allow the layers to fully set.
• Mistake: Using a knife to loosen the flan, which can mar its smooth surface. Fix: Gently run a thin spatula around the edges and tube to release it cleanly.
• Mistake: Substituting the specified Nestle Toll House morsels with other brands that may not melt as evenly. Fix: Stick with the recommended product for consistent flavor and texture in the cookie layer.
• Mistake: Opening the oven door frequently during baking, causing temperature fluctuations. Fix: Resist peeking; rely on visual cues and a toothpick test near the end of the bake time.
• Mistake: Pouring the flan batter directly onto the hot caramel, which can cause the layers to mix. Fix: Let the caramel cool and set slightly in the pan before adding the cookie dough and flan layers.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. Ensure it’s fully cooled before refrigerating.
• Freezer: Wrap individual portions tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
• Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the microwave in 15-second intervals until the internal temperature reaches 165°F (74°C).

Always use clean utensils when serving to maintain freshness and food safety.

Conclusion

This Cookie Choco Flan is an incredible dessert that combines rich chocolate and creamy custard in one stunning dish. It’s surprisingly simple to make and always impresses guests. Give this recipe a try and share your results in the comments below!

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FAQs

What is Cookie Choco Flan?

Cookie Choco Flan is a decadent dessert combining a rich chocolate cookie layer with creamy flan. This #ad Cookie Choco Flan recipe uses Nestlé Nido and Nestlé Toll House for exceptional flavor. It’s a show-stopping treat that’s surprisingly easy to make.

Can I make this without Nestlé products?

For the best results, we recommend using the specified Nestlé Nido and Toll House products as this #ad Cookie Choco Flan recipe was developed with them. Substitutions may alter the final texture and taste of the dessert.

How do I know when the flan is fully set?

The flan is set when the center jiggles slightly but is no longer liquid when you gently shake the pan. It will firm up further as it cools. Chilling it thoroughly is key for the perfect sliceable texture in this #ad Cookie Choco Flan.