Electric mixer
Oven
Baking trays
- 150 g unsalted butter softened
- 150 g caster sugar
- 150 g brown sugar
- 2 free-range eggs
- 130 g dark chocolate couverture buttons or chunks
- 70 g milk chocolate couverture buttons or chunks
- 300 g plain flour
- 50 g dutch cocoa powder
- 20 g baking powder
- ½ teaspoon bicarbonate of soda
- 1 tablespoon full cream milk
- 1 teaspoon vanilla paste
- 120 g Nutella plus extra for topping
- ½ teaspoon sea salt plus extra for sprinkling before baking
Preheat the oven to 170°C.
Combine the butter and sugars using electric beaters until well combined and lightly coloured. Add the eggs, one at a time.
Add all other remaining ingredients and whisk/beat on low until well incorporated.
Line baking trays with baking paper. Shape the cookie dough into balls – each weighing around 50g. Place on the trays with room for spreading. Gently flatten each cookie to be about 1 cm thick. Poke gently in the middle of each cookie to make a small dent (not all the way through). Spoon 1-2 teaspoons of Nutella into each hole.
Sprinkle with a little sea salt.
Bake for 15 minutes. Transfer to wire racks to cool.
Calories: 448kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 344mg | Potassium: 257mg | Fiber: 4g | Sugar: 36g | Vitamin A: 359IU | Calcium: 146mg | Iron: 4mg