Yields: 6-7 Cookies INGREDIENTS: FOR COOKIES •115g chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •1 tsp cinnamon powder •½ tsp salt •1 & ½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla •Nutella FOR COATING: •150g Chocolate bar •50g caster sugar •2 tsp cinnamon powder INSTRUCTIONS: •Cut cling wrap into small squares. Scoop 1 tsp Nutella spread onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many stuffed cookies you plan to make.) •In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract and Whisk until fully incorporated. •Add baking powder, baking soda, and salt and mix everything together and then in a separate bowl mix flour and cinnamon powder together and add it into the batter, gently mix until just combined, do not overmix. •In a separate bowl mix cinnamon powder and sugar together and keep it aside. •Portion the dough into 85-90gballs. Press a frozen nutella spread piece into the centre of each dough ball, seal well, and roll into a ball. Coat the dough ball with cinnamon sugar mixture and place it on a baking tray. •Preheat fan oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft. •Remove from the oven and let it cool. At this point you can coat the cookie again with cinnamon sugar mixture. •Now melt the chocolate bar using double broiler method and coat the bottom of each cookie with melted chocolate and keep it aside to set. •Enjoy✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #nutella #churros #dessert #chocolate - @cookwithshaaa