Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line 2 baking trays with non-stick baking paper.
Place the hazelnuts on one of the baking trays and bake for 3 minutes, or until golden. Remove from the oven and while still warm, transfer the hazelnuts to a tea towel. Work quickly to rub the hazelnuts to remove the skins. Set aside to cool slightly, then roughly chop.
Place the butter and sugar into a large bowl. Use an electric mixer to beat the butter and sugar together on medium speed until light and creamy (approximately 4-5 minutes). Beat in the egg yolks. Use a large wooden spoon to fold the flour, condensed milk, cocoa, chopped chocolate and hazelnuts until well combined – you may need to use your hands.
Turn the cookie dough onto a clean work surface and knead lightly until smooth. Halve the mixture and shape into 2 logs that are even in thickness. Wrap in plastic wrap (cling film) and refrigerate for 30 minutes.
Remove logs from the fridge and slice into 1 ½ cm thick cookies. Place the cookies, 2cm apart, on the prepared trays.
Bake in batches for 10-12 minutes. Remove from oven and allow to cool slightly on trays before transferring to wire racks to cool completely – buon appetito.
50g hazelnuts|150g unsalted butter, softened to room temperature|150g caster sugar|2 egg yolks, at room temperature|250g self-raising flour, sifted|30g unsweetened cocoa powder (cacao magro)|100g sweetened condensed milk|100g good quality dark chocolate, chopped