Cookies with liquid filling

Ingredients:

• 2 and 1/4 cups premium flour
• 1 teaspoon fine salt
• 1/2 tsp baking powder
• 1/2 teaspoon of baking soda
• 1.5 cups brown sugar
• 165 g butter, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup chilled chocolate-hazelnut spread, such as Nutella

Preparation:

1. In a large bowl, whisk together flour, salt, baking powder and baking soda.
   
   Beat the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and pale, about 4 minutes. Add the eggs one at a time, beating after each addition to combine. Stir in the vanilla extract.
   
   Reduce speed to medium, add flour mixture and beat until combined.
2. Divide the dough into 18 equal portions, about 2 tablespoons each, and lightly flatten them with damp hands. Place 2 teaspoons of chilled chocolate-hazelnut spread in the center of each circle, then press the dough around the filling to form balls. Chill for 30 minutes.
   
   Line 2 baking sheets with parchment paper. Place 6 chilled dough balls on each prepared sheet, spacing them approximately 2 inches (5 cm) apart.
3. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 150°C.
4. Bake, rotating the baking sheet halfway through, until the cookies are golden brown around the edges (about 20 minutes). Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack or plate and serve warm, if desired.
5. Once the baking sheets have cooled completely, bake the remaining six dough balls on one of them. Let the cookies cool slightly. Store cookies in a tightly sealed container at room temperature for up to 5 days..