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Hazelnut & chocolate cookie sandwiches

Hazelnut & chocolate cookie sandwiches on a wire tray

Hazelnut & chocolate cookie sandwiches

Name: Hazelnut & chocolate cookie sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 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

Esther Clark

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Makes 12

Easy

Prep: 20 mins

Cook: 12 mins

plus cooling

A star rating of 4.2 out of 5.5 ratingsRate

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How do you make chocolate chip cookies even better? Stuff them with chocolate! These hazelnut & chocolate cookie sandwiches are the ultimate indulgence

Freezable (cookie dough only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per sandwich

kcal336
fat18g
saturates8g
carbs37g
sugars24g
fibre2g
protein4g
salt0.5g

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.

RECIPE TIPS

CHOCOLATE COOKIE SHAKE

Put 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.

Recipe from Good Food magazine, August 2019

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A star rating of 4.2 out of 5.5 ratings

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