Ingredients
The following ingredients have 4 Servings
- 100 grams chocolate hazelnut spread
- 115 grams butter
- 60 grams light brown soft sugar
- 60 grams caster sugar
- 85 grams sweetened condensed milk
- 0.5 tsp vanilla extract
- 175 grams self-raising flour
- 50 grams milk chocolate chips (or chopped dark chocolate)
Instruction
- Spoon your chocolate hazelnut spread into 15 small 25-cent size circles on a non-stick baking mat or piece of greaseproof paper. Freeze for 30 minutes.
- Preheat oven to 180C/ 160 C fan and line a baking sheet with a silicone mat or baking paper.
- Cream together the butter, sugars, condensed milk and vanilla until light and fluffy.
- Stir in the flour until combined, and then fold in the chocolate chips.
- Divide the mixture evenly into 15 pieces (I weigh the whole ball of dough and divide by 15 so they're all even in size) and roll into a ball shape.
- Using your thumb, press a depression into the centre of each dough ball. Place a frozen circle of chocolate hazelnut spread into the centre, and carefully work the cookie dough around it so the frozen circle is completely enclosed.
- Place on your prepared baking sheet, spaced well apart and bake in the centre of the oven for 12-15 minutes, until golden. If baking in two batches, make sure you allow the baking tray to cool completely between batches.
- Leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
- Store in an airtight container.
