Cookie recipe for 4 - 8 people, takes only 12 mins; recipe has butter, light brown soft sugar, golden caster sugar, sea salt, egg, vanilla extract, plain flour, bicarbonate of soda, chocolate, hazelnut and chocolate hazelnut spread.
Hazelnut & chocolate cookie sandwiches
Course: Cookie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 medium egg, lightly beaten
- Butter: 120g unsalted butter, softened
- Plain Flour: 200g plain flour
- Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
- Golden Caster Sugar: 75g golden caster sugar
- Sea Salt: 1/2 tsp fine sea salt
- Vanilla Extract: 1 tsp vanilla extract
- Hazelnut: 70g skinless hazelnuts, roughly chopped and toasted
- Light Brown Soft Sugar: 100g light brown soft sugar
- Chocolate: 100g milk chocolate, roughly chopped
- Chocolate Hazelnut Spread: 120g chocolate hazelnut spread
Directions
- Heat the oven to 200C/180C fan/gas 4. Line twobaking sheetswith baking parchment and set aside.
- Cream the butter with both sugars in a largemixing bowlusing an electricwhisk, 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.
