Many of us are huge Nutella fans! So what better day than International Nutella Day to bake some cookies with chocolate and hazelnut spread?
- 15 tsps Nutella
- 115g Unsalted Butter
- 175g Light Brown Sugar
- 1 tsp Vanilla
- 1 Medium Egg
- 275g Plain Flour
- ½ Bicarbonate of Soda
- ½ tsp of Salt
- 1 tbsp Cornflour
- 200g chocolate chunks/ chocolate chopped into small pieces
Scoop heaped teaspoons of Nutella onto a lined baking tray, and freeze till solid. This is estimated to take between 30-60 minutes.
After your Nutella balls are frozen. Preheat the oven to 190c/ 170c fan/gas mark 5 and start making your dough.
Beat together your butter and sugar. Then add in the vanilla and egg. Beat again till smooth. Separately whisk together the flour, salt, bicarbonate of soda and cornflour. Next, add this to the other mix.
Add in the chocolate chunks and mix until dough is formed. Then up scoop the cookies with a spoon. As you scoop out some of the cookie mix, flatten the dough slightly so it is in a disc-like shape. Once flattened add one of the frozen lumps of Nutella onto the centre of the dough. Then wrap the dough around the Nutella, fully covering it. You should end up with balls of cookie at the end.
Line 2-3 baking trays with parchment paper and add between 5-6 cookies on each tray. They will spread when baking so make sure they have room to do this. Bake in the oven for 11-13 minutes. The longer the bake them for the less gooey they will be!
Credit: Jane’s Patisserie