SBRICIOLATA COOKIE

INGREDIENTS
300 g flour
150 g brown or white sugar
100 g butter
150 g chocolate chips
80-100 ml milk
2 teaspoons of baking powder
1 sachet of optional vanilla
FOR FILLING:
250 g of ricotta or cream cheese
2-3 tablespoons of hazelnut or nutella cream

In a large bowl, combine flour with sugar and mix well.  Add chocolate chips, baking powder and vanilla.  Add softened butter then milk.

For the filling, work the ricotta with a spoon until creamy.  Add 2-3 tablespoons of Nutella and mix well.

Coat the bottom of a pan (diameter 22cm) with parchment paper and butter the edges well. With half dough, form a compact base with slightly higher edges.
Add the filling and level it well. Add the remaining dough forming many small pieces with your hands. Cover the entire surface well and seal the edges.
Bake at 340° for 35-40 minutes. When it is golden on the surface, pull it out and allow it to cool.