Nutty Nutty Cookie

• 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.

Warm-up some Carat Cakau Milk to 40°C. Pipe stripes on top of the cooled-down cookie and sprinkle some pieces of roasted hazelnut on top.