Pre-heat your oven to 170 C /Gas 3-4. Line a baking tray with grease proof paper.

Melt the margarine/butter and let it cool slightly. I do this in a microwave safe large glass bowl. Add both the sugars to it and beat in until a pale colour. Add the vanilla extract and both the egg and egg yolk to the mixture and beat well. Next, add the flour, cocoa, milk and bicarbonate of soda and mix in until combined. Be careful not to over mix. Finally, fold in the chocolate chips.

Ideally you want to use a ¼ sized US style “cup” measure or similar. This equates to 65ml of cookie mixture. I fill the “cup” half full then spread 1 teaspoon chocolate hazelnut spread over the surface, being careful not to go to the very edges, and then fill the rest of the “cup” up with cookie mixture.

Finally just scoop it out onto the prepared baking tray leaving at least 6cms between each one to allow for spreading during the baking process. You’ll either need to do this in two batches or, if your oven is big enough and you can do this on the same shelf level, have two baking trays handy.

Bake for 25 minutes. Remove from the oven. After 5 minutes, remove from baking tray to a wire rack and allow to cool before eating. Can be stored in airtight container for up to 3 days.