12 Teaspoons Nutella
½ Cup Unsalted Butter, room temperature ((1 stick))
½ Cup Light brown sugar, packed
¼ Cup Granulated Sugar
1 teaspoon Vanilla Extract
1 Cup Flour
½ Cup Unsweetened Cocoa Powder
½ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Instant coffee
Line a small baking sheet or a plate with parchment paper or plastic wrap. Scoop 12 teaspoons of Nutella onto your lined baking sheet or plate. Place the Nutella in the freezer until firm, about 30 minutes.
Line two baking trays with parchment paper or a silicone baking mat. In a large bowl, beat the butter and the sugars with an electric mixer until combined. Add the egg and the vanilla extract and beat for a minute or so until smooth. Sift the flour, cocoa powder, baking soda, salt, and instant coffee into the butter mixture, and mix until just combined. (The dough will be firm.)
Preheat the oven to 350°F/175°C. Remove the Nutella from the freezer. Scoop a heaping tablespoon of cookie dough and flatten it into a disc with your palm. If the cookie dough is too sticky to handle, place it in the refrigerator for 15 minutes or so. (If you do this, you should also return the Nutella to the freezer while the cookie dough firms up). If the dough is still too sticky after chilling, “flour” your hands with a little cocoa powder. Place the Nutella on the flattened dough, wrap the cookie dough around the Nutella, and roll it into a ball. Make sure the Nutella is completely concealed in the cookie dough. Place the rolled cookies on your prepared baking sheet spaced about 2 inches apart.
Bake for 10-12 minutes, remove the cookies from the oven, and allow them to cool on the baking sheet for about 5 minutes so they are easier to handle. Transfer the cookies to a wire rack to cool slightly.
Serve warm with milk.