| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Servings |
cookies
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Ingredients
- 125 grams salted butter softened
- 1/2 cup brown sugar firmly packed
- 1/3 cup caster sugar
- 1 egg lightly beaten
- 2 teaspoons vanilla extract
- 1/2 cup chocolate hazelnut spread
- 1 1/2 tablespoons cocoa powder
- 1 1/3 cups plain flour
- 1/2 teaspoon baking powder
- pinch sea salt flakes
- 3/4 cup white chocolate chips
Ingredients
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Instructions
- Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
- Using an electric mixer, beat butter and sugars until light and fluffy. Add egg and vanilla and beat until just combined. Add hazelnut spread and beat until just combined.
- Sift cocoa, flour and baking powder over butter mixture. Add salt and chocolate chips. Using a wooden spoon, stir until combined. Roll level tablespoons of mixture into balls. Place on prepared trays 3cm apart, to allow room for spreading.
- Bake for 11-12 minutes, swapping trays halfway, or until light golden. Cool on trays. Transfer to wire rack to cool completely. Serve. (Most times they are eaten warm and the melted chocolate gets all over the kids faces and hands, but hey, who can resist!)
Recipe Notes
For a simple variation, replace the chocolate hazelnut spread with chunky peanut butter and replace white chocolate chips with dark chocolate chips.
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