Gianduja Brownie Cookies

Ingredients

Directions (Makes 10 cookies)

1. In the bowl of a stand mixer with a whisk attachment, whisk both of the sugars and eggs on high speed for several minutes.
2. Meanwhile, melt butter and chocolate together, stirring well to combine.
3. On a low speed, slowly pour in the butter chocolate mixture into the sugar and eggs until fully incorporated, scraping down the sides of the bowl once or twice, as required.
4. Weigh all the dry ingredients together and sieve into the chocolate mixture.
5. Mix on a low speed until fully combined. The mixture should be quite thick.
6. Transfer the mixture to a bowl, cover with cling film and refrigerate for 3-4 hours.
7. Line 2 trays with baking paper.
8. Using a medium cookie scoop, portion the dough into 20, and using the palm of your hands flattern them into thick discs. Half of the discs will be the base and half will be the top. This bit can be messy so make sure your dough and hands are cold (you can wear gloves if you prefer).
9. Take 1 tsp of the chilled gianduja spread (or nutella, if using), and place into the middle of the bottom disc.
10. Take another disc and place on top. Working quickly, pinch the edges to seal and place back onto the tray, making sure they are spaced apart.
11. Repeat for the remaining cookie dough and gianduja spread.
12. Place 3 hazelnut halves on top of the cookies and put the trays into the fridge for 10 minutes.
13. Pre-heat the oven to 160c fan or 180c oven.
14. Bake for 11-15 minutes, rotating the trays once half way through baking. When there are 3 minutes left, pick up the trays and tap against the oven racks to flatten the cookies, continue to bake for the remainder 3 minutes.
15. Leave to cool.
16. Garnish with gold leaf, if desired.