15 tsps Nutella (heaped)
115 g Unsalted Butter
175 g brown Sugar
1 tsp Vanilla
1 Medium Egg
275 g flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
1 tbsp Cornflour
200 g Finely Chopped Chocolate
Scoop heaped teaspoons of Nutella onto a lined tray, and freeze till solid. This usually takes 30-60 minutes!
Once the Nutella has frozen, make your Cookie Dough!
Preheat your oven to 190C/170C Fan!
Beat together your Butter and Sugar until fluffy, then add in your Vanilla and Egg and beat again till smooth.
Whisk together your Flour, Salt, Bicarbonate of Soda and Cornflour, then add in to the opposite mix.
Add within the finely chopped chocolate and blend till combined.
Scoop your Cookies with a cookie scoop to portion.
As you scoop each cookie, flatten the dough slightly into a disc shape, and add a frozen lump of Nutella to the center then wrap the cookie dough round the Nutella fully so its covered!
They will be balls of Cookie within the end!
Line 2-3 LARGE trays with parchment paper – and add 6 cookies to every tray. Each cookie might spread a touch whilst baking, so you would like room for them to grow!
Bake within the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they’re going to be!
The freezing of the Nutella is vital so it’s easier to form , and to stay the Nutella gooey!
You can make these Chocolate flavoured by removing 25g of the Flour, and adding in 25g of Cocoa Powder!
These are best fresh in order that they’re still warm and gooey, but will last for 3-4 days once made – you’ll easily microwave them in order that they’re gooey inside again!
They aren’t designed to spread that much, but if you would like you’ll flatten them if you’ll , but the Nutella being frozen makes it harder. I leave them as is.