These are my favourite cookies, crisp on the outside, soft, chewy and melting in the middle, I love them.
The recipe comes from Phil Vickery's 'A passion for puddings' this is a great book done in conjunction with Carnation milk to raise money for the charity 'Shelter'. Every recipe in the book contains Carnation condensed milk but the variety of recipes is great.
The recipe found here http://www.nestle.co.uk/OurBrands/Recipes/OldFavourites/HazelnutandChocolateCookie.htm
is the recipe Phil used for his petits fours in a hotel, they are so good, I have passed this recipe on many times and it always gets rave reviews.
I ommitted the hazelnuts and used belgium and white chocolate, the uncooked cookie dough keeps very well, infact it gets better if kept in the fridge for a few days. I must admit my version never looks like Phil's, his always look crisp, like biscuits, mine have never turned out like that but I still love them. They are especially good slightly underdone.