- In a mixing bowl with a paddle attachment, cream the butter, salt, sugar and brown sugar.
- Add the eggs.
- Add the sifted flour and baking soda.
- Use a 50 g ice-cream scoop to divide the dough, poke a hole in the center to pipe the filling.
- Pipe 10 g (20% of the cookie dough batter) of Carat Nuxel Hazelnut per cookie, close back the cookie.
- Bake in a deck oven at 180°C for 4 to 16 min. with closed damper.
TIP: Freeze the cookie raw, bake it fresh after 30 min. thawing.