Hazelnut & chocolate cookie sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 12
Ingredients
- 120g unsalted butter, softened
- 100g light brown soft sugar
- 75g golden caster sugar
- ½ tsp fine sea salt
- 1 medium egg, lightly beaten
- 1 tsp vanilla extract
- 200g plain flour
- ¼ tsp bicarbonate of soda
- 100g milk chocolate, roughly chopped
- 70g skinless hazelnuts, roughly chopped and toasted
- 120g chocolate hazelnut spread
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.
