These have literally been called the best cookies I’ve ever made. Not even joking. For some reason I’ve been on a crazy baking tangent recently. Wierd. I’m normally more of a savory kinda gal but recently I’ve been loving bringing baked goods to my friends’ houses! (Side note: how much of a good friend am I? Right?!)
I basically made these because we were literally having an abundance of hazelnuts in the house. Quick back story: no one really voluntary eats hazelnuts round here, even though we always buy the massive pack of mixed roast nuts. Waitrose, why must you put so many hazelnuts in?!
Anyway, I just decided to make these and they turned out FAB!
Hazelnut and Dark Chocolate Cookies
Adapted from this milk chocolate hazelnut cookie recipe
125g butter, softened
75g brown sugar
200g plain flour
1/2 tsp baking powder
35g dark chocolate, chopped
45g roasted hazelnuts, chopped (but not too small)
Mix the butter and sugar until creamed together.
Mix flour, baking powder and pinch of salt into another.
Add the egg into the wet ingredients and then add to the flour mixture.
Add the chocolate chips and hazelnuts and wrap into parchment paper into a log shape and put in the freezer for an hour or two.
After an hour or so, preheat the oven to 180 degrees Celsius and take the cookie dough out.
Cut the cookie dough into equal slices and lay on parchment paper.
When the oven is preheated, bake for about 7 minutes or until they are lightly golden around the edges (as they will harden as they cool).
Let them cool and enjoy!
Note: they last in an airtight container for about a week.