Using a tablespoon measurement, scoop tablespoon size balls of Nutella onto parchment paper on a baking sheet then place into the freezer for a minimum of one hour (up to five days)

Place the butter and two sugars into a medium mixing bowl and using an electric mixer, beat until combined and light and fluffy.

Add in the eggs, vanilla extract and milk and mix until combined.

Add in the flour, cocoa powder, baking soda and salt and mix just until there are no more visible signs of the flour or cocoa powder.

Place the dough in the freezer for just fifteen minutes until slightly firm and very cold. Do not leave in the freezer for too long as you will not be able to work with it.

Preheat the oven to 350ºF / 180ºC degrees.

Take around one and a half tablespoons of the dough and roll into a ball. Flatten the ball then take one of the frozen Nutella balls and place it into the center of the flattened dough.

Wrap the dough around the frozen Nutella ball and you can add more dough if required. Pinch the dough to seal it and place sealed side down on to a parchment lined baking sheet.

Continue the process until you have used up all the dough leaving a two inch space between each dough ball on the baking sheet to allow for spreading during baking.

Bake for around fifteen minutes until the cookies have puffed up a little.

Serve whilst still warm and the Nutella is soft and gooey in the center.