• 4,8 dl flour
• 3 tsp cornstach
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/4 dl sugar
• 3/4 dl brown sugar
• 2 eggs rooms temperatured
• 225 g butter rooms temperatured
• 2 tsp vanilla
• 2 dl cacao unsweeted
• 24 balls Nutella ( big teaspoon)
• 2 dl chocolate chips + for topping

1. Scoop out 24 tespoons of Nutella on to a sheet of parchment paper. Then freeze or chill them for 1 hour or until solid. 

2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside. 

   In a separate large bowl whip up the butter until soft and fluffy. 

3. Add both sugars and whisk together for another few minutes. 

4.  

   Mix in the eggs and vanilla until incorporated and gradually add cocoa powder. 

5. Add the flour mixture and chocolate chips to the bowl. Mix until is combined. 

6.  

   Divide the dough mixture in 24 pieces and using your hands rolling into balls. Place the balls onto a baking sheet covered with parchment paper or silicon mat. 

7. Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle. 

   Cover Nutella scoops completely inside by pulling the dough and forming balls. Work fast as Nutella quickly melts with the heat of your hands.
8. Then place them on  baking sheet covered with parchment paper. 

9. Sprinkle the tops with some additional chocolate chips and sea salt. 

   Freeze or chill the balls for at least 1 hour. 

10. Preheat the oven to 175º C or 350º F and space the balls 2 inches apart on a baking sheet. 

    Bake for 10-12 minutes. Cookies will flatten out and get crispy on the edges but the centre will still feel soft. 
11. Let the cookies rest for 15 minutes before serving.

Thank you for stopping by. Enjoy!