Soft and Chewy Chocolate Cookies (V) from Fitwaffle’s Easy 6

“Soft and chewy cookies made with chocolate hazelnut spread. So easy to make and guaranteed to please any chocolate lover.” Eloise Head, author of Fitwaffle’s Easy 6

300g (10½oz) chocolate hazelnut spread (I use Nutella)

85g (3oz) plain flour, sifted

1 large egg, at room temperature

1 teaspoon baking powder

150g (5½oz) chocolate chips or chunks of your choice

Preheat your oven to 200°C, 180°C fan (400°F), Gas Mark 6 and line a large baking tray with baking paper.

In a large bowl, mix together the chocolate hazelnut spread, flour, egg and baking powder with a rubber spatula until fully combined. You should have a thick cookie dough texture. Fold in the chocolate chips or chunks until evenly distributed.

Divide the dough into 6 equal balls (about 1 heaped tablespoon each) and arrange them on the lined baking tray at least 10cm (4 inches) apart. You may need 2 baking trays or to cook them in batches.

Bake for 10 minutes or until the edges are crisp, but the middles still look puffy.

Allow to cool for at least 15 minutes on the tray before trying to move them.

Store in an airtight container at room temperature for up to 4 days.