Cadbury chocolate & Nutella stuffed cookies!
130g unsalted butter.
100g lightly packed light brown sugar (make sure it’s light brown not dark)!
75g granulated sugar.
1 large egg.
1/2 tsp of vanilla extract.
275g plain flour.
1/2 tsp bicarbonate of soda (baking soda).
1 1/2 tsp baking powder.
A pinch of salt.
200g milk chocolate chunks, plus a few extra for putting on top!
Using a teaspoon, place 7-8 scoops of nutella on parchment paper and put in the freezer to set. Move onto making the cookies.
Cream together the butter and both sugars in a large glass bowl.
Add in the egg and vanilla extract. Mix together.
In a separate bowl whisk together the flour, bicarbonate of soda, baking powder and salt.
Gradually add the dry ingredients to the wet, mixing as you pour.
Add in 175g of milk chocolate to the cookie dough, mixing so the chunks are distributed evenly. Set aside 25g to put on top of the cookies.
Use a large ice cream scoop to create even balls of cookie dough (roll in your hands to create a smooth surface.
Split the balls in half and place the frozen nutella ball in the middle. Cover with the other half of the cookie and roll together.
Place the balls of cookie dough in the freezer to harden for approximately 20 minutes. In the meantime preheat your oven to 170 degrees fan.
Once the cookie dough has chilled for 15 minutes, take the balls out and space evenly on a baking try. I usually do 5 on one tray.
Push the balls of dough down slightly to ensure they flatten properly when they cook.
Use the left over chocolate chunks to decorate the top of the cookies.
Place in the middle of the oven and cook for approximately 10-14 minutes depending on how soft you want your cookies to be. I typically do 12.
Once cooked, take the cookies out of the oven and allow them to cool (hard, I know!). They will continue to cook whilst they cool.