• 9 tbsp Natvia Hazelnut Spread 350g
• 135g all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 125g unsalted butter, melted and cooled
• 100g Natvia Brown Sweetener
• 120g Natvia Sweetener Canister
• 2 tsp vanilla extract
• 1 large egg
• 180g sugar-free chocolate chips + extra for topping
• Flaky sea salt, for sprinkling
• For the chewy texture: 1 tbsp of cornstarch or ¼ tsp of xanthan gum
• Add 1 tbsp of milk for extra moisture
• Tip: Chill the dough for 15-30 minutes before baking, and flatten the cookie balls slightly for a perfect golden finish.

1. Prep Hazelnut Spread: Dollop 9 teaspoons of Natvia Hazelnut Spread onto a parchment-lined plate and freeze for 1-3 hours.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Make Dough: Beat together the melted butter, Natvia Brown Sweetener, and Natvia Sweetener Canister for 1-2 minutes until smooth. Add the egg and vanilla, and whisk until fully combined.
4. Combine: Fold in the dry ingredients and chocolate chips until just mixed.
5. Chill: Cover the dough and refrigerate for 15-30 minutes to allow it to firm up.
6. Preheat Oven: Preheat your oven to 165°C (330°F) and line a baking sheet with parchment paper.
7. Shape: Scoop dough into balls, flatten slightly, and place a frozen dollop of Natvia Hazelnut Spread in the centre. Seal the dough around the hazelnut spread.
8. Bake: Arrange the cookies on the baking sheet and bake for 12-15 minutes, or until they are golden brown.
9. Cool: Let the cookies cool for 10 minutes before enjoying their gooey, indulgent goodness!

Prep time: 25 minutes (plus 1–3 hours freezing time)
Cook time: 12–15 minutes
Total time: 1 hour 45 minutes–3 hours 40 minutes (including freezing and cooling)
Serves: 9 cookies