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Ingredients

200 g (7 oz) unsalted butter, room temperature
180 g (6¼ oz) light brown sugar
80 g (2% oz) caster sugar
1 large egg, room temperature
250 g (9 oz) self-raising flour
200 g (7 oz) plain flour pinch of salt
1 teaspoon of baking powder
200 g (7 oz) milk chocolate chips
100 g (3½ oz) Kinder Bueno pieces
Kinder Bueno pieces and Nutella spread, to decorate (optional)

In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugars and beat for a further 3-5 minutes. Scrape down the sides of the bowl to ensure all of the butter is fully incorporated.
Add the egg and beat on low speed until just incorporated.
Add the dry ingredients and beat on low speed until just incorporated.
Add the chocolate chips and Bueno pieces, beating to combine. The Bueno pieces should break up.
Weigh each cookie dough ball to 125 g . Once all the dough is measured, mould each dough ball into a bird's nest shape and place a frozen Nutella ball in the centre. Carefully wrap the cookie dough around the Nutella so it is completely covered. Chill the dough balls in the fridge for at least 3 hours before baking.
When ready to bake, preheat the oven to 180°C (400°F) and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm (¾4") apart and bake for 16-18 minutes until golden on top.
Allow to cool for 10-15 minutes before topping each cookie with a piece of Bueno dipped into Nutella to garnish (optional).

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Tropical Soul by Luke Bergs