Chocolate hazelnut cookies

Chocolate hazelnut cookies

Makes 15 cookies

240g chocolate hazelnut spread, plus extra for drizzling
150g plain flour
1 large egg

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line two baking trays with non-stick parchment paper.
  2. In a large bowl, beat together the chocolate hazelnut spread, flour and egg. Mix to form a soft dough.
  3. Take one tablespoon of the cookie dough, roll it into balls and place on the prepared tray. Continue until all the dough has been rolled.
  4. Place in the fridge for at least 30 minutes.
  5. Bake for 10-15 minutes, or until the cookies are crisp around the edges but remain soft in the centres.
  6. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully.
  7. Once the cookies have cooled, drizzle with some extra warmed hazelnut spread.

Per cookie

126kcals, 5.8g fat (1.5g saturated), 16.6g carbs (8.5g sugars), 2.4g protein, 0.7g fibre, 0.014g sodium