These cookies are not only divine but they are so easy to make. You can prep and rest everything in 10 mins. They are better with resting but if you NEED to make the immediately you can as they still work really well.

Ingredients 
12 teaspoons of Nutella 
160g Plain Flour 
50g cocoa powder plus 1 tbsp for the end
1 tsp baking powder 
180g caster sugar 
50g butter, cubed 
1 large egg
2 tbsp milk or Frangelico
50g icing sugar

Method
The first thing you need to do is freeze Nutella balls.  Take your tsp and scoop 12 little round balls.  Put onto a plate and put into the freezer. 

Line a baking tray or two with baking parchment or a silpat liner. 

Put the flour, cocoa, baking powder and sugar into a bowl.  Rub the butter into the flour mixture until it resembles breadcrumbs and all of the butter is incorporated. 

Mix the egg and milk or Frangelico together and with a knife stir this into the breadcrumb mix, this may initially look dry but it does come together.   Wrap the dough in cling film and put into the fridge for half an hour. 

Preheat the oven to 180c.  Put the icing sugar and 1 tbsp of cocoa powder on to a plate.  Cut your dough into 4 equal sized pieces and each quarter into 3.  This should give you 12 cookies.  Put your pieces in icing sugar as it will stop the dough sticking to your hands and roll into balls.  Push your thumb into the middle to give a dip and put the Nutella into the centre and fold the dough around the Nutella and push down to flatten a little.  Repeat with the other 11 cookies.  The Nutella unfreezes very very quickly so best to do the cookies first then then insert the Nutella and finish.

Place on the baking tray and cook for 10-12 minutes.