Nutella Stuffed Cookies (Print Version)

# Ingredients:

01 - Around 150g of Nutella, slightly overflowing tablespoons.
02 - Half a cup of chopped dark chocolate or 70% chocolate chips.
03 - One and one-third cups of all-purpose flour.
04 - Half a teaspoon of bicarbonate of soda.
05 - A quarter teaspoon of coarse sea salt.
06 - 120 grams of unsalted butter (approximately 8 tablespoons), diced into 1cm cubes.
07 - Two-thirds of a cup of tightly packed brown sugar.
08 - A teaspoon of pure vanilla essence.
09 - A teaspoon of honey or syrup (like glucose syrup).
10 - One large egg (55 grams), brought to room temperature.

# Instructions:

01 - Combine the flour, bicarbonate of soda, and salt in a bowl, then leave it aside.
02 - Microwave butter for about 30 seconds until it's mostly melted. Stir it gently until it looks creamy and milky instead of transparent yellow.
03 - Mix the softened butter with brown sugar, vanilla, and honey, ensuring they're well blended.
04 - Add the egg and mix thoroughly until the blend reminds you of thick caramel.
05 - Add the dry mixture into the wet blend. Cover the bowl and refrigerate for at least an hour and a half.
06 - Spread Nutella into thick rounds (about 8mm each) over a parchment-lined tray, then freeze for an hour.
07 - Set your oven to 180°C (or 160°C for fans)/350°F. Line up two baking trays with parchment and grease them lightly.
08 - Shape the chilled dough into a long cylinder about 18cm long. Slice it into 10 even-sized chunks.
09 - Take each dough piece, press it flat, and place a frozen Nutella disc in the center. Wrap the dough fully around the Nutella, making sure it’s completely sealed.
10 - Shape each filled dough into thick, round cookies about 1.5cm high, then press chocolate chips onto the top.
11 - Place five cookies on each tray with a good 8cm gap between them.
12 - Pop them in the oven for 12-13 minutes, or until the edges are golden while the center's a pale golden shade.
13 - Allow the cookies to cool on the tray for about 10 minutes, then move them to a rack for another 5 minutes to cool further.

# Notes:

01 - They’re at their best about 15 minutes after coming out of the oven.
02 - Keep any leftover Nutella in the freezer and dough in the fridge.
03 - Ensure each Nutella disk is perfectly wrapped in dough to avoid leaks.
04 - This recipe makes about 10 large cookies, roughly 10cm each.
05 - Store them in an airtight box for up to three days and they’ll stay tasty.
06 - Measurements work worldwide, except Japan—stick to weighing ingredients.
07 - You can use completely melted butter too, but the creamy kind is ideal.
08 - Some Nutella might peek out of the tops, but ensure the sides are sealed properly.

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