I also discovered they make a really good cookie ice cream sandwich, if you sandwich ice cream into the middle!
To make 16, you need:
320g plain flour
1 tsp bicarb of soda
1 tsp salt
110g unsalted butter, at room temperature
170g granulated sugar
125g soft brown sugar
1 tsp vanilla extract
340g chocolate, chopped into 1cm squares
110g chopped hazelnuts
Preheat oven to 190C. Grease a large baking tin that is around 15 inches long by 10 inches wide, and around an inch or two deep.
Cream together the butter, both sugars and vanilla and add the eggs one at a time until well mixed.
Spoon into the tin and spread out until the mixture is level and bake for 20 minutes.
Turn onto a wire rack to cool when it is still a bit squidgy in the middle - it will harden as it cools. When cool, cut into 16 pieces.
I'm sharing this with We Should Cocoa, hosted by Choclette and Tin and Thyme.