Nutella Stuffed Chocolate Hazelnut Cookies
adapted from Cupcake Jemma 

125g Nutella
190g cold unsalted butter
100g Caster Sugar (reduced)
100g Soft Brown Sugar (reduced)
150g Milk Chocolate Chips (Ghirardelli)
150g Dark Chocolate Chips
40g Roasted hazelnuts (chopped)
355g Plain Flour
60g Cocoa Powder
1.5 tsp Baking Powder
1 tsp Salt
2 Eggs

To Make Nutella filling

Pipe nutella into balls, or use a silicone candy mould (similar to these) to portion out nutella. Freeze overnight or until solid. 

To make Cookie Dough

Combine cold butter, caster sugar and brown sugar in a mixing bowl until clumps are formed. Place in chocolate chips, roasted hazelnuts. In a separate bowl, sift in plain flour, cocoa powder, baking powder and salt. Mix dry ingredients into the wet ingredients, and pulse until a sandy consistency. Mix in eggs one at a time.

Portion around 100g dough and wrap around the frozen Nutella ball. Roll well until the edges are sealed (but don’t overwork the dough too much). Freeze for at least 2 hours or ideally overnight. Bake at 190°C (374°F) for 15 minutes. Allow to cool and enjoy!