| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings | cookies |
Ingredients
- 1 ⅔ cups Plain Flour
- ¼ cup Dutch Cocoa Powder
- 1 teaspoon Bi Carbonate of Soda
- ½ teaspoon Salt
- ½ Unsalted Butter room temperature
- ¾ cups Light Brown Sugar
- ¼ cup Sugar
- 1 Egg room temperature
- 1 tablespoon Milk room temperature
- 2 teaspoons Vanilla Extract
- 1 ¾ tablespoons Red Velvet Emulsion or regular Red Food Colouring
- 1 cup Chocolate Chips plus extra for topping.
- 18 teaspoons Nutella
Ingredients
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Instructions
- Mix together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat the butter and both sugars together until light and fluffy. Mix in the egg and beat well.
- Beat in the milk, vanilla, and red velvet emulsion (or red food colouring). Add in the flour mixture and mix until combined. Fold in the chocolate chips.
- Chill the dough for an hour. At the same time, drop teaspoon dollops of Nutella onto parchment paper and freeze. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Take out 1 tablespoon of dough and place a frozen teaspoon of Nutella onto the dough. Add another half tablespoon of dough over the Nutella and cover the dollop. Roll the dough between your hands to form a ball. Repeat the the remaining dough and Nutella. You may need to chill the dough again halfway through. I found the dough to be a bit sticky. I also kept my Nutella in the freezer and took out a teaspoon as I needed it because it thaws out fairly quickly.
- Bake the cookies for 9 - 10 minutes. The cookies will still be puffy. Gently press down with a spatula and top with mire chocolate chips if desired.
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