Nutella Stuffed Cookies

Step 1: Mix the flour, baking soda and salt in a bowl. Set aside.

Step 2: Put the butter in a heatproof bowl and microwave on high for 30 seconds, until mostly but not fully melted. Stir with a rubber spatula to finish melting it. The butter should look milky rather than like clear yellow oil.

Step 3: Add the brown sugar, vanilla and honey, and stir until combined. Add the egg and stir until combined; the mixture should look like caramel.

Step 4: Add the flour mixture and stir until combined. The dough will be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours, until cool and firm enough to roll into a log.

Step 5: Line a small tray with baking paper or parchment paper. Dollop the Nutella onto the tray and spread it into rounds about 8 mm / 1/3 inch thick. Freeze for 1 hour, until firm enough to pick up.

Step 6: Preheat the oven to 180°C / 350°F (160°C fan-forced). Lightly grease 2 trays, then line them with paper.

Step 7: Scrape out the dough and shape or roll it into a log about 18 cm / 7 inches long. Cut into 10 equal pieces.

Step 8: Flatten a piece of cookie dough and press in a frozen Nutella round. Gather the dough around the filling to enclose and seal it. Flip it so the smooth side faces up, then shape it into a round about 1.5 cm / 3/5 inch thick. Press chocolate chips into the top and sides. Repeat to make 10 cookies, placing 5 on each tray about 8 cm / 3 inches apart to allow for spreading.

Tip: Keep unused Nutella rounds in the freezer and dough in the refrigerator as needed so they do not melt or become sticky. Seal the sides and base well to prevent the filling from leaking.

Step 9: Bake both trays at the same time for 12–13 minutes, or until the edges are golden and the center is pale golden and just set, not raw dough.

Step 10: Remove the cookies from the oven and leave them on the trays for 10 minutes to finish cooking and set. Transfer to a rack and cool for at least another 5 minutes.