Chocolate & Hazelnut Sandwich Cookies

Hazelnuts and chocolate is a pairing that has been used to make countless treats. Here, dark chocolate is used in the cookie and hazelnut spread in the filling resulting in soft, creamy and delicious temptations.

COOKIES

170g unsalted butter, softened 150g brown sugar

100g caster sugar

60g dark chocolate, melted 1 large free-range egg

1 large free-range egg yolk 1 teaspoon vanilla extract 50g cocoa

340g plain flour

1 teaspoon salt

¼ teaspoon baking soda FILLING

225g Nutella or other chocolate

hazelnut spread

60g unsalted butter

90g caster sugar

3 tablespoons full-fat milk

Cookies: Cream the butter and sugar together in a large bowl until pale and fluffy. Add the melted chocolate, egg, egg yolk and vanilla. Mix until combined. Sift the dry ingredients and add. Mix until the dough comes together.

Place the dough between two pieces of baking paper and roll out to 3-5mm thickness. Cover and refrigerate for at least 30 minutes.

Line a baking tray with baking paper. Use a cookie cutter to cut cookies from the dough and place them on the tray

– I used a 7cm cookie cutter and got 20 cookies. Put the tray in the freezer while preheating the oven or in the fridge for 30 more minutes.

Preheat the oven to 175°C. Bake the cookies for 7-9 minutes. Transfer to a rack to cool.

Filling: Cream all the ingredients together. Place the mixture in a piping bag.

Pipe the filling onto 10 cookies and top each with a second cookie. Makes 10 cookie sandwiches.