The Kitchen’s Duo of Belgian Chocolate & Hazelnut Rustic Cookie

Preheat oven to 180 c (350 F) Place flour, soda, sugar, eggs, butter, chocolate & hazelnuts in a large bowl and mix to combine.
Divide mixture between 8×10 heavy based skillets or terracotta lugged dishes and press to cover the bases evenly, coming half way up the side of the pan/dish.
Place on a large baking tray and cook for 15-18 minutes or until golden brown and still slightly soft in the centre.
Allow to cool slightly, serve with coffee ice cream.