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    Chewy Scoop Cookies

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    Chewy Scoop Cookies

    Named for the ice-cream scoop used to divide up the dough, these cookies are unbelievably delicious. Do wait for them to cool and firm up properly before transporting anywhere. For a crisper cookie, bake a little longer.

    • Preparation time: 15 minutes, plus 2 hours chilling
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus 2 hours chilling 30 minutes

    Makes: 16


    • 200g unsalted butter, softened
    • 200g light brown soft sugar
    • 125g golden caster sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 325g plain flour
    • 3/4 tsp bicarbonate of soda
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 300g chocolate, a mixture of white, dark and milk, chopped into chunks
    • 100g hazelnuts, very roughly chopped


    1. Preheat the oven to 180°C/gas 4. Beat the butter and sugars together for 2 minutes, until light and fluffy. Beat in the egg and vanilla extract. Sift the flour, bicarbonate of soda and baking powder together; scrunch the salt over. Stir into the egg mixture to form a dough. Stir the chocolate and hazelnuts through, cover and chill for at least 2 hours or up to 3 days to firm up. The flavours will deepen over time.
    2. Line a large baking sheet with non-stick baking paper and use an ice cream scoop (or a soup spoon) to form balls of cookie dough. Space these spheres out well – 6 in a batch is about right as they will spread – and bake for about 15 minutes, until pale golden. Leave to firm up on the tray for a few minutes, then transfer to wire racks while you cook the next batch.

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