FOOD

Gooey Nutella Chocolate Cookies

Take chocolate biccies to the next level with oozing drops of your favourite choc-hazelnut spread.
nutella-cookiesNew Idea
12
45M
12M
57M

Nutella needs to be refrigerated for at least 2 hours before using. Cookies can be made up to one week ahead. Store in an airtight container.

Ingredients

Method

1.

Grease and line two large oven trays with baking paper.

2.

Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer to a large bowl.

3.

Add hazelnut meal and combined sifted our, cocoa and baking powder. Mix well.

4.

Roll two level tblsps of dough into a ball. Using your thumb, make an indent into dough. Place on prepared tray, indent-side up. Repeat with the remaining dough, placing about 5cm apart on prepared trays.

5.

One at a time, spoon a heaped tsp of chilled Nutella into each indent. Pinch dough together to enclose. Re-roll into balls. Return to trays.

6.

Cook in a moderate oven (180C), swapping trays halfway through, for about 12 minutes, or until firm when lightly touched. Remove from oven. Cool completely on trays.

This recipe originally appeared on New Idea Food

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