I used a hazelnut chocolate spread in these cookies. They are absolutely gorgeous! Unlike most biscuits and cookies, they are best eaten when they are still warm. Not immediately out of the oven, as the cookie dough needs to firm up a bit, but after a few minutes, they are perfect when the chocolate spread in the middle is still soft.
Obviously, you don't want to eat every single one immediately (I don't think), so if you want to warm them up again, microwave them for 5 - 10 seconds, just enough to warm the chocolate spread.
Ingredients:
100g butter
175g self-rising flour
125g brown sugar
25g cocoa powder
1 egg
12 x half teaspoons of chocolate spread
These cookies need a little more time and skill than the others, but they are worth the effort. You just need to plan and make sure that you freeze the chocolate spread. This is necessary, otherwise the inside of the cookie will be too gooey. Each blob of the spread should be around half a teaspoon, but you don’t need to be too precise. You can freeze them on a slice of foil or on a small plate. I left mine overnight.
When the chocolate spread is frozen, you can make a start on the cookie dough.
Beat the sugar and the butter (softened to room temperature) together and then add the egg and make sure that everything is well mixed.
Mix the flour and the cocoa powder into the mixture, either with the electric mix or a large wooden spoon. Bring the dough together with your hand into a ball and then chill in the fridge for 30 minutes.
Now you can get the chocolate spread out of the freezer.
Roll the cookie dough out onto a worktop which has been dusted with flour until it is 1cm thick and cut out 12 cookies, using a 6cm cutter. Take a cookie in your hand and wrap it around a blob of the frozen chocolate spread, making sure that all of the spread is covered with the dough. Then re-shape the cookie into a ball and gently press it down onto a baking tray, which has been lined with baking paper, until it is 1cm thick again.
When you have done this with all the cookies, chill them again in the fridge for 30 minutes.
Bake at 190 degrees for 10 – 12 minutes. You will be able to tell when they are ready, as they will be brown.
Leave them in the baking tray for a couple of minutes to cool. But, unlike the other cookies, these ones are better if you eat them warm. The chocolate spread will still be soft and gooey, as in the photograph.
These cookies are lovely served with vanilla ice cream.
If you want to plan ahead, the cookies can be frozen. Just defrost them at room temperature.
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