Hazelnut & chocolate cookie sandwiches

• unsalted butter↗120g g

  softened

• light brown soft sugar↗100g g
• golden caster sugar↗75g g
• fine sea salt↗½ tsp tsp
• medium egg↗1

  lightly beaten

• vanilla extract↗1 tsp tsp
• plain flour↗200g g
• bicarbonate of soda↗¼ tsp tsp
• milk chocolate↗100g g

  roughly chopped

• skinless hazelnuts↗70g g

  roughly chopped and toasted

• chocolate hazelnut spread↗120g g

Step-by-step instructions

1. 1

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

2. 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.

3. 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.