Preheat your oven to 200 Degrees Celsius and line two trays with baking paper.
In a large bowl (with hand beaters) beat the butter and sugars together until they’re light and fluffy. Add the vanilla extract and beat again. Follow with the egg and beat thoroughly until well incorporated.
Add Nutella to the bowl an beat again until you have a chocolate mousse type consistency.
Place the flour, hazelnut meal and baking powder in, mix with a spoon until well combined. Add the chocolate chip bits and stir. The mixture will be slightly sticky but easily rolled into balls. `
Take large teaspoon fulls of the cookie dough and roll roughly into rounds before placing onto the prepared tray. Be sure to give each cookie quite a bit of room as they will spread to nearly 10cm in diameter. Place the tray of cookie dough balls into the fridge for 20 minutes.
Once chilled, remove from the fridge and push a finger down into each cookie to create a small dip. Spoon a dob of extra nutella into each of these, before placing into your hot oven for 10-12 minutes.
Cookies will be done when the edges start to darken and crisp up. Remove from the oven and allow to cool for 5 minutes prior to transferring to a wire rack to cool fully.
Now enjoy with a glass of cold milk and just try and stop at one!!
The hazelnut meal is key to making these cookies keep that hazelnutty Nutella taste we all love. I don’t recommend making them with pure gluten free flour and no meal, not only does it create a standard chocolate cookie which is honestly a bit boring, but the texture changes drastically.
Don’t stress – Nutella is Gluten Free already!
Dark chocolate chips give a nice contrast against the milk choc-hazelnut flavours of these cookies. A sprinkle of sea salt over the top also takes them to the next level!
Chilling the cookie dough prior to popping into the oven does make a difference to your finished product and I don’t recommend trying them without.