- 120g unsalted butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light brown soft sugar
- 75g golden caster sugar
- ½ tsp fine sea salt
- 1 medium egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 200g plain flour
- ¼ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 100g milk chocolate, roughly chopped
Chocolate as we know it in pressed…
- 70g skinless hazelnuts, roughly chopped and toasted
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 120g chocolate hazelnut spread
Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
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.
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.
Chocolate cookie shakePut 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.