Spoon 9-10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.

In a large bowl mix with the butter, brown sugar, castor sugar and vanilla till creamy.

Add the milk and mix until combined (don’t worry if it has lumps).

Incorporate with a spatula the sifted flour, cornflour and baking soda into the butter.

Gently mix, don’t overmix the dough.

Add chocolate chips to the dough.

If you live in a hot climate, you could refrigerate the cookie dough for about 30 minutes.

Use an ice cream scoop and scoop out the cookie dough.

Flatten the cookie dough ball into a circle and place in the centre a frozen scoop of Nutella.

Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.

Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.

Place the balls onto a lined baking sheet and refrigerate it for 30-60 minutes (if you don’t live in a hot climate, you can skip the refrigerating step and bake the cookies directly.

You can keep raw cookies in the refrigerator for 28 hours before baking them).

Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inches apart) and bake in a preheated oven at 180°C-350°F for 9-12 minutes (until the edges will be golden brown).