Nutella Chocolate Cookies

You can bake the cookies in 2 to 3 batches. The dough, not in used, can be chilled in fridge. Make sure the cookies are completely cooled down before storing in an air-tight container. They can be kept for 5 to 7 days. If your cookies are softened because of the weather, you might slightly reheat them in a low-temperature oven for 8 minutes and get them crispy again.

Prep time: 10 mins
Cook time: 25 mins
Yield: 24

Ingredients:

• 80 gm unsalted butter, room temperature
• 50 gm brown sugar
• 40 gm caster sugar
• 140 gm Nutella
• 1 egg
• ¼ tsp vanilla extract
• 130 gm plain flour / all purpose flour
• 10 gm unsweetened cocoa powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened black chocolate chips

Method:

1. Beat the butter with an electric mixer until very light and fluffy. Add brown sugar, caster sugar and Nutella. Mix well.
2. Add the egg and vanilla extract.
3. Sift together the flour, cocoa powder, baking soda and salt. Fold into the butter mixture with a spatula. Stir in the chocolate chips. Refrigerate the dough for 20 minutes.
4. Preheat oven to 170C / 330F.
5. Spoon a heaped teaspoon of dough onto a lined baking tray. Each dough should place at least 3cm apart. Bake in the preheated oven for about 10 to 12 minutes. Remove from oven and allow to cool on the tray for 1 to 2 minutes. Transfer the cookies onto a wire rack to cool completely. Enjoy !

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