Vegan Hazelnut Filled Chocolate Chip Cookies

• Whisk
• Rubber spatula
• 2 Mixing bowls
• water pot
• Scale
• Piping bags
• Round piping tip
• Sifter

• 280 g all-purpose flour
• 200 g brown sugar
• 3/4  tsps baking soda
• 1 tsp baking powder
• 1/2  tsp table salt
• 1 tsp pure vanilla extract
• 75 ml water
• 120 ml olive oil
• 120 g vegan dark chocolate chips

Filling:

• 250 g dark chocolate
• 120 ml cashew milk
• 15 g cocoa powder

1. Prepare the filling: Melt the chocolate on a bain marie (heat resistant bowl on a water pot), whisk inside the milk slowly until smooth. Sift the cocoa powder and blend well. Let the mixture cool down and when it becomes paste like texture, pour into a piping bag.
2. Line a tray with baking paper and pipe small round 1 inch bonbons. Put the tray in the freezer.

1. Prepare the cookie dough: Preheat the oven to 365 F and spray oil on the pan.
2. In a mixing bowl, whisk the brown sugar with the olive oil and water.
3. Add vanilla, and salt. Whisk together until everything is blended together. 
4. Sift and mix the dry ingredients in a bowl except for the chocolate chips. 
5. Pour the wet ingredients into the flour bowl. Mix with a rubber spatula until well combined.
6. Add the chocolate chips. And mix together.
7. Allow the mixture to cool down in the fridge and firm up.
8. Once the bonbons are frozen, take the chocolate chip cookie dough out of the fridge.
9. Cover every bonbon with 50-60 g of cookie dough. Make sure the dough covers every side of the bonbons. The filling is going to melt once baked so it is important that the dough will hold it in. 
10. Bake for 15-17 minutes, until the edges are firm.
11. Enjoy!