Nutella Filled Choc Chip Cookies (Printable Version)
# What You'll Need:
01 -
1/2 cup (125g) hazelnut chocolate spread.
02 -
1 1/4 cup (165g) plain flour.
03 -
1/2 teaspoon bicarb soda.
04 -
1/2 teaspoon rising powder.
05 -
3/4 teaspoon table salt.
06 -
1/2 cup (110g) sweet butter, melted then cooled down.
07 -
1/2 cup (100g) soft brown sugar, firmly packed.
08 -
1/3 cup (75g) white sugar.
09 -
2 teaspoons vanilla flavoring.
10 -
1 big egg.
11 -
1 cup (180g) bittersweet chocolate chunks, with extra for topping.
12 -
Crunchy sea salt flakes for the finish.
# Preparation Steps:
01 -
Scoop 8 spoonfuls of hazelnut spread onto a plate lined with baking paper and stick it in the freezer while you work on the cookie mix.
02 -
Mix your flour, bicarb soda, rising powder and salt together in a bowl.
03 -
Beat the butter and sugars hard for a minute or two. Drop in the egg and vanilla, then beat again for another couple minutes.
04 -
Gently fold your dry mix into the wet ingredients, then toss in chocolate chunks when you can still see bits of flour.
05 -
Wrap up the dough and pop it in the fridge for half an hour.
06 -
Heat your oven to 350F. Take 1/4 cup of dough, push it flat, place frozen spread in middle, then wrap dough fully around it. Cook for 13-15 minutes until the sides turn golden. Sprinkle with sea salt flakes.
# Additional Tips:
01 -
Give the treats 20 minutes to cool before you munch them.
02 -
The middle should look a bit gooey when they're done.
03 -
Make sure to leave plenty of room between cookies on the tray.