Chocolate Hazelnut Stuffed Chocolate Cookies

Heat the oven to 160°C. Tip all the nuts (for the cookies and the Nutella) into a roasting tray and roast for 10-15 mins, until golden brown. Set aside to cool. Tip 100g of the nuts into a blender and blend until they have released their oils, this takes around 3 mins — you'll need to scrape the mix down every 30 secs. Melt 150g of the chocolate. Stir in the icing sugar, cocoa powder and melted chocolate to the blender and whiz briefly to combine. Scrape everything into a bowl and set aside to cool. Once firm enough to scoop, scoop out ½ tbsp portions onto a baking tray lined with baking paper, you should make 11-12 scoops. Cover and set aside in the fridge until solid.

Roughly chop the remaining hazelnuts and the remaining 150g of dark chocolate.

Cut the cold butter into cubes and beat with the sugar until combined (this step is best done with a stand or electric mixer, but also works by hand, you’ll just need some extra elbow grease), then add the eggs one at a time. In another bowl, combine the remaining ingredients with ½ tsp of salt. Pour the dry ingredients into the butter mixture, and combine. Roll the mix into 22-24 pucks (around 45g each).

Take a cookie dough puck and press a Nutella scoop into the middle of it, then press another puck on top and seal around the scoop. Roll into a ball and then squash slightly, cover and set aside in the fridge for at least 1 hour, preferably overnight.

Heat the oven to 200°C and bake for 12 mins. Finish with a sprinkle of salt as soon as they come out of the oven, then allow to cool to room temperature before eating.