Hazelnut & Chocolate Chip Cookies

IMG_1180-1 Crisp on the outside, doughy on the inside, packed with crunchy hazelnuts and soft chocolate chips. You’ll wish you made more; because they’ll be gone before you know it! Maybe you’ll share them, maybe you won’t. I won’t judge you either way. But one thing is for sure, I bet you eat your first one whilst it’s still piping hot. You won’t regret it, these cookies are worth burning your mouth for!

I love nuts (insert childish snigger here), but I know not all of you do. So if you wish you can replace the nuts with more chocolate chips; if in doubt always put more chocolate in! . No one in the history of the universe has ever said “there’s too much chocolate in this”. Never. Ever. This dottycakegirl original recipe produces 16 cookies of a proper size, and by proper I mean they are the size of a decent home-made burger. You can make them smaller if you prefer, or you could make giant ones instead! Just remember to adjust the cooking times accordingly.

The stars of the show

  • 150g Salted butter (melted & cooled)
  • 300g Plain flour
  • 90g Light brown sugar
  • 90g Caster sugar
  • 100g Chocolate chips
  • 75g Chopped hazelnuts
  • ½ tsp Bicarbonate of soda
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1 Egg yolk

Working the magic

  • In a large bowl sift the flour, both sugars and bicarbonate together. Add the chopped hazelnuts and chocolate chips and give it a good stir.
  • Combine your egg and egg yolk in a bowl and lightly beat, add this to the dry mixture along with the vanilla extract and melted butter.
  • Stir the mixture together thoroughly, it’s quite a dry mixture so it may be easier to bring it all together by hand.
  • Lay out some clingfilm, then tip the contents on to it. Mould it into a square shape, and ensuring that it is well wrapped pop it in to the fridge for 30 minutes. Chilling it ensures that the cookie dough does not spread too thin when baking in the oven.
  • Pre-heat your oven to 180°c.
  • Cover two baking trays with grease-proof paper.
  • When your dough has chilled take it out the fridge, using a knife cut it in half, then quarters, both ways until you have 16 dough portions.
  • Take a dough portion and shape it into a ball, place on your baking sheet and squash slightly. Repeat with the remaining portions. Space your cookies evenly, as the mixture will spread a little.
  • Place in the oven and check after 15 minutes.
  • Once baked and golden, transfer the cookies to a wire rack to cool down.

 

IMG_1207-2Your cookies should be crunchy on the outside and doughy on the inside, with a golden tinge underneath and around the edges.

Why not experiment? Use the basic dough recipe, and try adding your favourites to it. 

If you try this recipe, then let me know how it goes!

Happy Baking!!! xxx

 

Copyright © 2015. Dottycakegirl. All rights reserved.

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