I didn't have enough flour to make a batch as in the linked recipe, so reduced the quantities accordingly... Nor did I have any baking soda so went without - I prefer a crunchier cookie to a soft one so thought I'd just see how it went! I also chose to leave them to firm up in the fridge before baking, so lengthened the baking time too.
INGREDIENTS
82g salted butter (softened)
82g white caster sugar
61g soft brown sugar
1 medium egg
3/4 tsp vanilla essence
100g milk chocolate chips
195g plain flour
13 1/2 tsps Nutella (refrigerated)
METHOD
1) Line two baking sheets with greaseproof paper.
2) Use an electric whisk to beat together the butter and sugars until light and fluffy.
3) Use a fork to whisk together the egg and vanilla in a separate bowl.
4) Add the egg/vanilla mixture to the butter/sugars and beat until fully combined.
5) Pour in the chocolate chips.
6) Sift in the flour.
7) Gently stir together with a spatula to make a soft dough.
8) Scoop the dough into small balls (my batch made 13) and flatten gently on one of the baking sheets.
9) Place about 1/2 tsp Nutella into the centre of each dough disc.
10) Carefully pinch the edges of the dough together so the Nutella is inside and roll between your palms to make dough balls.
11) Leave the dough balls to chill on the baking tray in the fridge for 20min. Meanwhile, preheat the oven to 175C fan.
12) Arrange the dough balls across both baking trays so there is enough space around each for them to expand.
13) Bake for 25min, until the edges turn golden brown.
14) Leave to firm up on the baking trays for a few min before transferring to cooling racks to cool completely. Or enjoy warm with cold milk!
The crunch on the outside was exactly what I wanted, but the centre was still a little too cake-like (although delicious!) and maybe flatter discs and more Nutella would be better too - something to experiment with in the future. 😋😋
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