If you want to freeze your hazelnut spread beforehand, spoon it into an ice cube tray and freeze overnight. This makes stuffing your cookies easier, but it’s not essential, you can also pipe the filling on the day and simply freeze the assembled cookies for longer before baking.
I use a stand mixer with the paddle attachment, mix the room temperature butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour and Chocolate) into the bowl and mix for 30 seconds.
Add in your egg, egg yolk and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the freezer for 1-2 hours.
While your dough is chilling, pre-heat your oven to gas mark 5/190c/170c Fan.
Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
Bake for 12-14 minutes, remove from the oven, top with a Kinder Bueno piece and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
Once cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)
