Collect together your equipment (see Recipe Notes below) and ingredients.

A few hours before you make want to bake the cookies, prepare the chocolate hazelnut centres: use a teaspoon to measure out 15 spoonfuls of chocolate hazelnut spread. Each spoonful should weigh around 10g. Place, spread out, on a flat surface lined with baking parchment, and then pop in the freezer for 1 – 1½ hours. After this time, take out of the freezer and use your hands to roll the spread into neater balls. Put back in the freezer for a few hours or overnight, until solid.

Finely chop the chocolate: when the chocolate hazelnut spread balls are solid, finely chop the chocolate. I do this in a food processor.

Make the cookie dough: put the butter, salt and both of the sugars into a large bowl and using an electric whisk mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.

Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.

Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.

Add the chopped chocolate to the mixing bowl and mix thoroughly.

Use an ice cream scoop to divide the mixture into balls, roughly 50g each – you should make around 15 cookies.

Take one cookie dough ball at a time and flatten it on the palm of your hand. Place a frozen chocolate spread ball in the centre of the dough, press the cookie dough around it and roll the cookies into a neat ball.

I like to top each cookie dough ball with some chopped hazelnuts. This alerts anyone allergic to nuts that there are nuts in the cookies. They also add another layer of texture to the cookie. I also like to add some sea salt to each cookie. If you want to freeze any, now is the time. (See Recipe Notes)

A few minutes before you want to cook your cookies, preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line your baking trays with baking parchment if necessary.

Place the cookies spread out on baking sheet sand cook in a pre-heated oven for 15 minutes. (I cook 3 – 4 per sheet, but it depends on the size of the baking sheet – they do spread quite a lot.)

Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.