• 15 tsp Nutella
• 115g (1 stick or 1/2 cup) unsalted butter, room temperature
• 90g (1/2 cup) brown sugar
• 50g (1/4 cup) caster sugar
• 1 tsp vanilla extract
• 1 large egg
• 140g (1 cup) plain flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp corn flour/cornstarch
• 40g (1/2 cup) cocoa powder

Method

Line a small baking tray or plate with parchment paper. Dollop 15 teaspoons of Nutella on the tray, about an inch or two apart. Pop them in the freezer for at least 30 minutes.

Line two baking trays with parchment paper. In a large mixing bowl, add the sugars and the butter and beat with an electric mixer or by hand until combined. Add the vanilla and egg and beat for a minute or so until smooth. Sift in the flour, baking soda, baking powder, corn flour/cornstarch and cocoa into the mixture, and mix until combined and forms a chocolately dough.

Preheat the oven to 180C/350F. Get the Nutella balls out from the freezer. Grab a tablespoon of cookie dough, flatten and place a frozen ball of Nutella in the centre and then wrap up so the Nutella is fully concealed. Roll into a ball and pop onto your prepared trays. Repeat until you’ve used all the cookie dough.

Place the cookies on the baking trays and bake in the oven for around 10 minutes before transferring to a wire rack to cool and then enjoy!