Nutella Stuffed Chocolate Chip Cookie Pies

For the Nutella filling:
Place Nutella onto a baking tray lined with parchment paper and freeze until solid, about 1 hour.

For the pastry:
Sift the flour into a large bowl. Add butter and, using your fingertips, rub into flour until mixture resembles fine breadcrumbs. Stir in sugar.

In a small jug, or mug, lightly beat egg yolk with vanilla extract and water. Add to flour mixture and mix in using a knife. Gather together to make a soft dough.

Wrap dough in plastic wrap and chill for at least 30 minutes before use.

Preheat oven to 180ºC (350ºF or Gas 4), and grease a 12-hole muffin pan. On a lightly floured surface, roll out pastry and, using a pastry or cookie cutter, cut out 12 circles or fluted circles. Press into prepared pan. You may need to re-roll the pastry to get 12 circles.

For the cookie:
Whisk together flour, baking powder, cornflour, baking soda, and salt. Set aside.

Microwave butter for 1 minute, until mostly melted. Whisk in sugars until combined. Add egg and vanilla, mix until combined. Add dry ingredients and mix until just combined. Fold in chocolate chips.

Place a teaspoon of the frozen Nutella onto the centre of each pie crust, then press 1-ounce balls of cookie dough on top. Sprinkle with extra chocolate chips if desired. Bake 15–20 minutes. Allow to cool in the pan for 5 minutes before cooling completely on a wire rack.

You may have some cookie dough left over. If so, just roll into 2-ounce balls and bake for 10–12 minutes. Enjoy!