yields ~ 2 dozen cookies
The Bits and Bobs:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, room temp
1/2 cup sugar
1/2 cup powdered sugar
1/4 cup canola oil
2 tsp vanilla extract
1 jar Nutella or other brand hazelnut spread
Line a baking sheet with foil. Drop 20-24 teaspoons of Nutella onto the baking sheet leaving space between each one. Freeze for 3-4 hours or overnight. Then prepare the dough.
In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in the egg and vanilla and beat until just incorporated
Beat in the dry ingredients until combined. Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.
Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat.
Roll about a tablespoon of dough at a time into a ball, then flatten into thin discs. Peel a frozen glob of the Nutella off the foil and place in the middle of the dough. Wrap and press the dough around the frozen spread, trying your best to fully cover and not allow any to poke through. Line the baking sheets with the cookies leaving about 2 inches in between each. One the sheet is full, put into the fridge and allow to set up for 15-20 minutes.
Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown. Allow to cool on the pan for a minute or two then transfer to a cooling rack. Best served slightly warm.