1 cup unsalted butter
1 cup Nutella
1 1/2 cup sugar
1 ½ teaspoon vanilla essence
3cups of all purpose flour
2 teaspoon cornflour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 oz semisweet chocolate bar
sea salt for sprinkling
Prepare your Nutella filling first by dropping 2 teaspoon sized dollops on the cookie sheet. Place in freezer to harden while you prepare your cookie dough.
Cut your butter and place in a medium-sized saucepan. Melt over medium-low heat. Once butter has melted, increase heat to just above medium heat. The butter will begin to turn brown Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
Allow butter to cool for 25-30 minutes before proceeding with the recipe.
For the Cookie Dough Preheat oven at 180c and line cookie sheets with parchment paper.
Add sugars into cooled browned butter, stir well. Stir in eggs, one at a time, stirring well after each addition.
Add vanilla extract and stir.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.
Add your finely chopped chocolate bar and stir well. Chill dough in refrigerator for 15-20 minutes.
Remove frozen Nutella from freezer and cookie dough from refrigerator
Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella dollop into the center.
Roll into an even ball and place on a wax-paper lined sheet.
freeze cookie dough balls for 15 minutes. Place cookie dough at least 2 inches apart on parchment paper-lined sheet
Bake on 180c for 15 minutes
Sprinkle immediately with sea salt. Allow cookies to cool completely on cookie sheet before removing.