Chocolate hazelnut cookies
The perfect balance of soft and chewy, sweet and salty, these chocolate hazelnut cookies are a staple recipe for any cookie lover.
Servings: 20
Ingredients
- 100 g hazelnuts roughly chopped
- 200 g unsalted butter at room temperature
- 100 g soft brown sugar
- 100 g caster sugar
- 80 g muscovado sugar
- 1 tsp Vanilla bean paste
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp salt
- 250 g Dark chocolate roughly chopped
Instructions
- Preheat the oven to 160°C fan-forced (or 180°C conventional), Line 2 oven trays with baking paper.
- Place the roughly chopped hazelnuts on a baking tray. Roast the hazelnuts for 10 minutes, until they start to go golden brown. Set aside to cool.
- For the cookie dough, beat the butter in a large bowl of an electric mixer for 2-3 minutes, once pale and creamy, add the sugars and beat for further 2 minutes. Add the egg and vanilla and beat for a further minute, until combined.
- In a separate bowl, sift together the flour, bicarb soda, baking powder and salt. Using a wooden spoon, fold the dry ingredients into the wet and mix to form a soft dough. Add the hazelnuts and chocolate and stir to incorporate.
- Roll the mixture into balls just bigger than a golf ball. Place on the trays lined with baking paper, ensuring space is left between the cookies.
- Bake for 15-20 minutes, swapping the trays halfway through, until golden brown and slightly cracked on top. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
Notes
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