Freeze the Nutella: Line a small baking tray or plate with parchment paper. Drop 12 rounded teaspoons (about 12-13g each) of Nutella onto the paper, spaced apart. Place the tray in the freezer for at least 1 hour, or until the Nutella dollops are frozen solid. This is the most important step!

Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, and salt. Set this aside.

Cream Butter and Sugars: In a large bowl using a stand mixer or an electric hand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed for about 2-3 minutes, until the mixture is light, pale, and fluffy.

Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again for another minute until well combined, scraping down the sides of the bowl as needed.

Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until just combined – be careful not to overmix.

Fold in Chocolate: Gently fold in the chocolate chips with a spatula. The dough will be soft. Cover the bowl with cling film and refrigerate for at least 30 minutes. This helps make the dough easier to handle and prevents spreading.

Assemble the Cookies: Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. Remove the dough and the frozen Nutella from the fridge and freezer. Scoop out a portion of dough (about 2 tablespoons). Flatten it in your palm, place one frozen Nutella disc in the centre, and carefully wrap the dough around it, rolling it into a smooth ball. Ensure the Nutella is completely sealed inside.

Bake: Place the cookie dough balls onto the prepared baking trays, leaving plenty of space between them as they will spread. I usually fit 6 per tray. If you like, sprinkle a tiny pinch of flaky sea salt on top of each ball now.

Watch for the Cues: Bake for 12-14 minutes. I find that the perfect time is when the edges are set and firm, but the centres still look a little soft and slightly underdone. This is the secret to keeping the inside gooey.

Cool and Enjoy: Let the cookies cool on the baking trays for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They are best enjoyed warm while the Nutella is still molten.