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Hazelnut chocolate chip cookies
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'A timeless combination – the flavours of roast nuts and chocolate always go together. I’m not usually a milk chocolate man but, here, it is better than dark.'
Makes: 25 - 30
100g shelled or blanched hazelnuts
125g unsalted butter, softened
50g caster sugar
100g light brown muscovado sugar
1⁄2 tsp flaky sea salt
1 tsp vanilla extract
175g self raising flour
1⁄2 tsp baking powder
75g milk chocolate, chopped into small pieces
1. Preheat the oven to 180°C, gas mark 4. Scatter the nuts on a baking tray and roast for 10-12 minutes, until light golden brown. Cool, then rub off the skins with a tea towel (if using shelled nuts) and roughly chop 75g of them, leaving the rest whole.
2. Cream the butter, sugars and salt until light and fluffy. Beat in the egg and vanilla extract, then sift the our and baking powder over the top. Mix together to make a smooth dough, before gently folding in the chopped nuts and chocolate.
3. Line two large baking trays with baking parchment. Scoop heaped tablespoons of the dough onto them, about 3-4cm apart, and scatter with the remaining 25g hazelnuts; you may need to do this in batches, depending on your trays and oven. 4 Bake for 10-12 minutes (switch the trays around halfway if baking all at once), until the cookies turn golden at the edges. Cool on the trays for 3 minutes, then transfer to a wire rack; cool completely.
Typical values per serving:
Per cookie (30)
This recipe was first published in August 2016.