Method (cookie)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Line a chopping board with some grease proof paper. Use a spoon, scoop some of the plant based nutella onto the lined board and freeze. These will make the gooey chocolate filling of the cookies.
3. Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
4. Add the milk. Whip again until combined.
5. Sift in the flour, baking powder, bicarbonate of soda, cocoa, chocolate chips and chopped hazelnuts. Mix until just combined. It will make a thick chocolaty cookie dough. 
6. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Flatten each cookie, and add in a frozen plant based nutella disk, then shape the dough over the nutella to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example). 
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down as this creates the NYC cookie), leaving room in between as they will spread slightly when baking.
8. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
11. You can enjoy them after 10 minutes, with the plant based nutella filling gooey and warm, or you can allow them to chill.
12. I served my cookies with some extra plant based nutella on top, a chunk of dark chocolate and a sprinkle of chopped hazelnuts.
13. Serve and enjoy!