Gooey Nutella Cookies (Print Version)

# Ingredients:

01 - 1/3 cup + 1 cup all-purpose flour.
02 - 1/2 tsp baking soda powder.
03 - 2/3 cup packed brown sugar.
04 - 1/4 tsp coarse salt.
05 - 1 large room-temperature egg, weighing about 55g.
06 - 10 tbsp heaped Nutella spread.
07 - 1/2 cup chocolate chips (dark or chopped 70% chocolate).
08 - 120g unsalted butter (about 8 tbsp), diced into cubes around 1cm.
09 - 1 tsp honey (or corn syrup as a replacement).
10 - 1 tsp of vanilla extract for flavor.

# Instructions:

01 - Stir together the dry stuff like flour, salt, and baking soda in a bowl. Put it aside for later.
02 - Microwave butter for 30 seconds until it's mostly liquid. Stir it so it finishes melting and looks cloudy, not clear.
03 - Mix melted butter with the brown sugar, honey, and vanilla until smooth and blended.
04 - Toss in the egg and stir until the mixture looks rich and caramel-like.
05 - Add the dry ingredients to the wet mix. Cover it and chill in the fridge for 90 minutes.
06 - Spread Nutella into rounds about 8mm thick on parchment paper. Freeze for 1 hour.
07 - Heat up your oven to 180°C/350°F (or 160°C if using a fan oven). Grease and line 2 baking trays.
08 - Roll the dough into a log about 18cm long. Slice into 10 equal pieces.
09 - Flatten each piece of dough. Place a frozen Nutella round in the center and cover it completely with dough.
10 - Make the dough balls into rounds about 1.5cm thick. Press chocolate chunks into the tops.
11 - Space out 5 cookies on each tray, making sure they're at least 8cm apart.
12 - Bake for 12-13 minutes. The edges should be golden, but the centers can stay light.
13 - Let the cookies cool for 10 minutes on the tray, then transfer them to a rack for another 5 minutes.

# Notes:

01 - The cookies taste best eaten exactly 15 minutes post-baking.
02 - Keep your dough chilled and Nutella frozen if not using right away.
03 - Make sure the Nutella is fully sealed in the dough to avoid leaks during baking.
04 - Yields ten large cookies, around 10cm each.
05 - They stay fresh for up to 3 days in a sealed container.
06 - If you're in Japan, stick to measuring by weight for accuracy.
07 - Totally melted butter works, but cloudy melted butter gives better texture.
08 - Some Nutella might peek out on top, but sealing the edges tightly is key.

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