Cut cling wrap into small squares and place 1 teaspoon of Nutella spread onto each square. Fold the wrap to seal and freeze until solid. Repeat this for the number of stuffed cookies you want to make.

In a large mixing bowl, add the cubed butter and whisk until it becomes slightly creamy.

Incorporate the white sugar and light brown sugar, whisking until the mixture is well combined and fluffy.

Add the eggs and vanilla extract, whisking until everything is fully blended.

Mix in the baking powder, baking soda, and salt, ensuring everything is well combined.

In a separate bowl, combine the flour and cinnamon powder, then gently fold this mixture into the batter until just combined. Be careful not to overmix.

In another bowl, mix together the cinnamon powder and sugar, and set it aside.

Portion the dough into balls weighing 85-90 grams each. Press a frozen piece of Nutella into the center of each dough ball, seal it well, and roll it into a smooth ball.

Coat each dough ball with the cinnamon sugar mixture and place them on a baking tray.

Preheat your fan oven to 175-180°C (350°F). Bake the cookies for 10-15 minutes, or until the tops are lightly golden while the centers remain soft.

Once baked, remove the cookies from the oven and allow them to cool. You can coat them again with the cinnamon sugar mixture at this point.

Melt the chocolate bar using a double boiler method and dip the bottom of each cookie in the melted chocolate. Set aside to let the chocolate harden.

Enjoy your delicious cookies! Note: Store any extra dough balls in an airtight container or freezer bag and freeze for later use.