Ingredients
Makes 12
- 12 tsp Nutella spread (or similar)
- 100g butter
- 150g caster sugar
- dash vanilla essence
- 1 medium egg
- 250g plain flour
- 1/2 tsp bread soda
- pinch salt
- 1 tbsp cornflour
- 250g dark chocolate, chopped
Method
- Spoon 12 heaped teaspoons of Nutella onto a lined baking tray and pop into the freezer for a minimum of 4 hours, preferably overnight.
- Preheat the oven to 180C/160C fan and line two baking trays with parchment paper and set aside.
- For the cookie dough, into a bowl, add the butter, caster sugar and vanilla and beat until soft and creamy.
- To this add the egg and mix until combined.
- Sieve the flour, bread soda, cornflour and salt and add to the batter and mix until there is no trace of flour left.
- Finally add the chopped chocolate and mix.
- Divide this cookie dough into 12 pieces and roll it into balls.
- Place one ball into the palm of your hand, flatten it slightly and pop the frozen nutella nugget into the center.
- Carefully mould the cookie dough around the nutella to seal it in.
- Place on the lined tray and flatten slightly.
- Continue until you have all 12 cookies completed.
- Place these into the preheated oven and bake for 15-20 minutes or until lightly golden brown.
- Remove and allow to cool for 5 minutes before tucking in.
