- 4 1/ 2 ounces butter, at room temperature
- 4 ounces caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 4 1/ 2 ounces dark chocolate chips, or dark chocolate, roughly chopped
- 1 1/ 2 cups plain flour, sifted
- 4 tablespoons cocoa powder, sifted
- 1 cup chocolate hazelnut spread
- Sea salt, to serve
Preheat oven to 160°C. Melt the chocolate in a saucepan over medium heat until smooth and set aside to cool.
Beat the butter and the sugar in the bowl of your stand mixer fitted with the whisk attachment until light and fluffy. Add the vanilla, egg and chocolate and beat until combined. Add the flour and cocoa powder and beat until mixture forms a ball of dough.
Wrap the cookie dough in baking paper and roll into a log. Leave in the fridge for an hour.
Remove dough from the fridge and roll tablespoonfulls into balls. Place the balls on baking trays lined with baking paper, leaving a 5cm gap between each to allow for spreading. Use your thumb to press an indent into the centre of each ball.
Bake for 13-15 minutes. Allow to cool slightly on the trays, before transferring to a wire rack to cool completely. (Whilst the cookies are still hot, you can use your thumb to indent the cookie further if the hole has been lost in the baking process).
Once cooled, use a spoon to create Nutella centres in each cookie and sprinkle with sea salt to serve.