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Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.

  • STEP 2

    Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.

  • STEP 3

    Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.

RECIPE TIPS
CHOCOLATE COOKIE SHAKE

Put a few cookies into a blender with just enough chocolate ice cream and milk to make a thick shake, then blend until smooth. If you fancy it, add a splash of bourbon for the grown-ups. 

Goes well with

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