Nutella stuffed cookies

Cookie dough - Mix the flour, baking soda and salt in a bowl, set aside.

Cookie dough - Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it's "milky" rather than clear yellow oil.

Cookie dough - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.

Cookie dough - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.

Frozen Nutella mounds - Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3" thick rounds. Freeze for 1 hour until firm enough to pick up.

Stuffing and baking - Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.

Stuffing and baking - Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.

Stuffing and baking - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5" thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3" apart to allow for spreading.

Stuffing and baking - Bake both trays at the same time for 12 – 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).

Stuffing and baking - Remove from the oven and leave on the tray for 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another 5 minutes.