NUTELLASTUFFED COOKIES

Our original doublechocolate cookie with a gooey Nutella centre. This recipe is so versatile: you can leave it plain or stuff with any chocolate spread you like. Warm the cookies up for 30 seconds in the microwave at full power once cooled or, better still, eat warm from the oven. These cookies do not last for very long in our bakery – our team take some home most days, too!

Makes 12 INGREDIENTS

12 tbsp Nutella

250g unsalted butter

125g granulated sugar

175g light soft brown sugar 2 eggs plus 1 egg yolk

550g plain flour

50g cocoa powder

10g cornflour

2 tsp baking powder

½ tsp bicarbonate of soda ½ tsp salt

500g milk chocolate chips, plus extra for the tops

1 tsp vanilla extract

METHOD

h Spoon 12 individually heaped tablespoons of Nutella onto a lined baking tray and place in the freezer for a couple of hours until frozen. These will be the fillings for the cookies; freezing prevents them from leaking out. h Preheat the oven to 220C/200C fan/Gas 7. h Place the butter in a mixer (or use a hand-held electric whisk) and mix on medium speed until smooth and light in colour.

Add both sugars, the eggs and egg yolk, and beat together until combined. Add the rest of the ingredients and combine everything together. Weigh the cookie dough into 12 portions of 150g each, and roll into balls. Split each ball in half and press a ball of frozen Nutella into the middle. Press the two halves back together again and roll into a firm ball. Place the balls onto the lined baking trays and flatten them slightly. Add chocolate chips to the tops of the cookies.

Bake in the preheated oven for 12 minutes. (If you are baking in batches, put them in the fridge until they are ready to be baked.) Leave to cool on the trays.