Nutella chocolate-chip cookies
- 125g softened butter
- 110g soft light brown sugar
- 1 egg
- 230g self-raising flour
- 100g dark chocolate chips
- 6tsp Nutella
Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper.
Blitz the butter and sugar in a food processor or beat well by hand until light and fluffy. Add the egg to the mixture and blitz or beat until smooth, then fold in the flour. Stir in the chocolate chips.
Divide the dough into 12. Take a piece and flatten in your hand.
Put ½tsp Nutella in the centre, bring the sides up and pinch closed. Put on a baking tray, and flatten slightly. Repeat with the remaining dough, leaving at least 5cm between each cookie.
Put in the freezer for 20 mins to help the cookies keep their shape.
Bake for 10-12 mins until just firm on top. Leave for 1-2 mins on the trays, then carefully transfer to a wire rack to cool completely. These can be stored in an airtight container for up to 3 days.