Ingredients

• 120 g unsalted butter, softened

• 100 g light brown soft sugar

• 75 g golden caster sugar

• ½ teaspoon fine sea salt

• 1 medium egg, lightly beaten

• 1 teaspoon vanilla extract

• 200 g plain flour

• ¼ teaspoon bicarbonate of soda

• 100 g milk chocolate, roughly chopped

• 70 g skinless hazelnuts, roughly chopped and toasted

• 120 g chocolate hazelnut spread

Method

Heat the oven to 200°C. Line two baking sheets with baking parchment and set aside. Cream the butter with both sugars in a 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 minutes or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread one teaspoon of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves and enjoy!