Churro cookies stuffed with Nutella

Ingredients

• 207 g unsalted butter, soft but not melted
• 144 g white sugar
• 144 g light brown sugar
• 428 g all-purpose flour
• 5 g salt
• 11 g baking powder
• 3 g baking soda
• 135 g egg (almost 2) + 1 yolk, beaten
• 4 g vanilla extract
• 100 g chocolate chips or chunks (optional)
• 200 g Nutella, scooped into balls and frozen
• For the coating: 75–80 g sugar (about 1/3 cup)
• 1 heaping tbsp ground cinnamon

Instructions

1. Scoop the Nutella into small balls and freeze them until solid — this is what keeps the centers molten, not leaky.
2. Cream the soft butter with both sugars.
3. Add the egg, yolk and vanilla, then the flour, baking soda, salt and baking powder. Fold in the chocolate chips if using.
4. Form balls of dough, press a frozen Nutella ball into the center of each and seal well.
5. Roll every ball in the cinnamon sugar until fully coated.
6. Bake at 180°C (350°F) for 14–16 minutes, until golden and crisp at the edges with a soft middle.