Emily and Annabel Lui say: “Cookies are great, Nutella-stuffed cookies are even better! The addition of chopped roasted hazelnuts to the cookie mix intensifies the nutty flavour and adds an extra crunch against the soft, gooey centre. You can use the base to make other flavours, such as coconut stuffed with raspberry jam.”

Makes 12

Prep time 30 minutes

Bake time 12 minutes

Ingredients

250g unsalted butter, softened
175g caster sugar
175g soft light brown sugar
2 eggs
2 tsp vanilla bean paste
500g plain flour
3 tsp fine salt
2 tsp baking powder
150g roughly chopped roasted hazelnuts
50g dark chocolate chips
300g hazelnut chocolate spread, such as Nutella

You’ll also need

2 baking sheets, lined with greaseproof baking parchment
disposable piping/pastry bag

Method

Preheat the oven to 200°C/fan 180°C (400°F) Gas 6.

Put the butter and both sugars into a mixing bowl. Cream together at a medium speed with a hand-held electric whisk (or use the paddle attachment in a stand mixer) until light and fluffy. Add the eggs, one by one, mixing in after each addition. Mix in the vanilla bean paste.

Sift the flour, salt and baking powder into a separate bowl and stir in the chopped roasted hazelnuts and chocolate chips. Mix the dry ingredients into the butter, sugar and eggs to form a soft dough. Divide the dough mixture into 12 equal portions and roll into knobbly balls between your palms.

Put the hazelnut chocolate spread in the piping/pastry bag and snip off the tip to make a small hole. Flatten each ball of dough in the palm of your hand and pipe on a small ping pong ball-sized amount of hazelnut chocolate spread. Mould the dough back into a ball around the chocolate spread, making sure there are no gaps for it to leak.

Space the filled dough balls out on the prepared baking sheets with a 5-cm/2-inch gap either side, as they will spread.

Bake in the preheated oven for 12 minutes until puffed up with a slight browning at the edges. Transfer to a cooling rack and let cool before serving.

These cookies are perfect at any time of the day and are especially good with a cup of tea.

From Afternoon Tea at the Cutter & Squidge Bakery by Emily & Annabel Lui (£16.99, Ryland Peters & Small), out now

Nutella recipes: these cookies, brownies and muffins are the stuff dreams are made of