Makes
24
Oven Temp
160oC or 320oF
Chocolate Earthquake Cookies
Ingredients
- 1/3 cup chocolate hazelnut spread
- 100g butter
- 3/4 cup caster sugar
- 1 egg
- 1 1/4 cups plain flour
- 2 tbs cocoa powder
- 1/4 tsp bicarbonate of soda
- 1/4 pure icing sugar
Method
- Place chocolate spread and butter in a saucepan over low heat. Melt, stirring for 2-3 minutes or until smooth. Transfer to a medium bowl.
- Sift flour and cocoa powder into chocolate mixture, stirring in the sugar, egg, and bicarb soda.
- Cover bowl with cling wrap and place in the fridge for 20 minutes.
- While the dough is chilling, preheat the oven to 160oC. Line 2 trays with baking paper.
- Roll dough into 24 even sized balls and roll each one in icing sugar.
- Bake for 12-15 minutes and cool on a cooling rack.