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The giant jar of these cookies at my café, Miss Ruben, is only ever half full because we can’t make them fast enough.

Makes 25

INGREDIENTS

150g butter, softened 150g light brown sugar 145g caster sugar 2 large eggs

125 g dark chocolate drops or small buttons 75g milk chocolate drops or small buttons 300g plain flour 50g unsweetened cocoa powder

20g baking powder ½ tsp bicarbonate of soda

125 g Nutella, plus extra for topping ½ heaped tsp sea salt, plus extra for sprinkling

METHOD

Preheat the oven to 170°C.

Combine the butter and sugars in a stand mixer fitted with the whisk attachment. Beat together on medium speed until well combined and lightly coloured. Do not overmix.

Add the eggs, one at a time, mixing well after each addition. Add the remaining ingredients and whisk on low speed until well combined.

Line three baking trays with baking paper.

Shape the cookie dough into 45g balls and place on the trays, spaced about 3cm apart to allow for spreading. Gently flatten them to about 1cm thick, then make a small dent in the centre of each cookie with your finger.

Place a generous 1½ teaspoons of Nutella in each of the dents.

Sprinkle each cookie with a little sea salt. Bake for 15 minutes, then transfer to a wire rack and leave to cool and crisp up before serving.

Adapted from Feasting by Amanda Ruben (Hardie Grant, £25)