Nutella Filled Choc Chip Cookies (Print Version)

# Ingredients:

01 - 1/2 cup (125g) chocolate hazelnut spread.
02 - 1 1/4 cup (165g) plain flour.
03 - 1/2 teaspoon baking soda.
04 - 1/2 teaspoon baking powder.
05 - 3/4 teaspoon kitchen salt.
06 - 1/2 cup (110g) sweet butter, melted and cooled down.
07 - 1/2 cup (100g) soft brown sugar, firmly packed.
08 - 1/3 cup (75g) white sugar.
09 - 2 teaspoons pure vanilla.
10 - 1 big egg.
11 - 1 cup (180g) semi-sweet chocolate chunks, plus extra for topping.
12 - Coarse sea salt for finishing.

# Instructions:

01 - Put 8 spoonfuls of chocolate hazelnut spread on a paper-lined dish and stick in freezer while you make the cookie mix.
02 - Mix flour, baking soda, baking powder and salt together in a bowl.
03 - Beat butter with both sugars hard for about 2 minutes. Throw in egg and vanilla, then mix another minute or two.
04 - Add dry mix into wet mix carefully, then stir in chocolate chunks when you can still see bits of flour.
05 - Wrap and pop dough in fridge for half an hour.
06 - Heat oven to 350F. Take 1/4 cup dough, push flat, drop frozen spread in middle, fold dough over to cover fully. Cook 13-15 mins till edges turn golden. Sprinkle with salt flakes.

# Notes:

01 - Give cookies about 20 minutes to cool before you munch them.
02 - The middle should look a bit gooey when they're done.
03 - Make sure to leave plenty of room between cookies on the tray.