RECIPE

INGREDIENTS

• Nutella (approx 15-20 tsp)
• 225g unsalted butter
• 1 cup brown sugar
• 2/3 cup white sugar
• 2 eggs, preferably at room temp
• 1 tsp vanilla extract
• 2 3/4 cups plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 1 tsp baking soda
• A good pinch of sea salt flakes
• 100g 70% dark chocolate (I use a block of chocolate)

METHOD

Preheat the oven to 190 degrees C and line two baking trays with paper.

Dollop 15-20 individual teaspoon sized drops of Nutella onto the baking tray and freeze for around 20 minutes until hard.

While the Nutella is freezing, place the butter in a saucepan over a medium heat and melt for around 5 minutes until it turns golden brown and fragrant. Make sure you continue to swirl the butter so that it does not burn. Set aside to cool.

Once cooled, add butter to a mixing bowl with both sugars and whisk by hand to combine. Add the eggs and vanilla and mix. Stir in the flours, powders and salt. Roughly chop the chocolate and add to the bowl. Make sure the chocolate is distributed evenly throughout the dough. Place the dough in the fridge for around 15 minutes to firm up.

Once the dough is firm, remove from the fridge along with the Nutella drops. Scoop out a chunk of dough, flatten in the palm of your hand and add a Nutella drop into the middle. Enclose the Nutella and seal well, rolling into an even ball. Place the Nutella filled dough ball back onto the backing tray and repeat the process until you have used all the dough. Ensure you leave enough space in between each ball on the tray as they will spread when cooked.

Bake cookies in the oven for around 15-20 minutes until they turn golden brown around the edges. The cookies will still be soft to touch when removed from the coven, but will firm up once cooled.

Do your best to allow the cookies to cool slightly before demolishing them!!!