Hazelnut Chocolate Chunk Cookies

4 mins
Serves 14
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Directions

  1. 1Blitz the hazelnuts in a food processor until finely ground.
  2. 2Blitz the hazelnuts in a food processor until finely ground.
  3. 3Blitz the hazelnuts in a food processor until finely ground.
  4. 4In a large bowl, mix melted butter with both sugars.
  5. 5In a large bowl, mix melted butter with both sugars.
  6. 6In a large bowl, mix melted butter with both sugars.
  7. 7Stir in the egg, egg yolk, and vanilla.
  8. 8Stir in the egg, egg yolk, and vanilla.
  9. 9Stir in the egg, egg yolk, and vanilla.
  10. 10Fold in ground hazelnuts, cake flour, bicarb, and salt until just combined.
  11. 11Fold in ground hazelnuts, cake flour, bicarb, and salt until just combined.
  12. 12Fold in ground hazelnuts, cake flour, bicarb, and salt until just combined.
  13. 13Stir in the chocolates.
  14. 14Stir in the chocolates.
  15. 15Stir in the chocolates.
  16. 16Cover and chill the dough for at least 1 hour or overnight.
  17. 17Cover and chill the dough for at least 1 hour or overnight.
  18. 18Cover and chill the dough for at least 1 hour or overnight.
  19. 19Preheat oven to 175°C (conventional) and line a baking tray with baking paper.
  20. 20Preheat oven to 175°C (conventional) and line a baking tray with baking paper.
  21. 21Preheat oven to 175°C (conventional) and line a baking tray with baking paper.
  22. 22Scoop 2-tablespoon portions (about 55–60 g) and space them 5 cm apart on the tray.
  23. 23Scoop 2-tablespoon portions (about 55–60 g) and space them 5 cm apart on the tray.
  24. 24Scoop 2-tablespoon portions (about 55–60 g) and space them 5 cm apart on the tray.
  25. 25Sprinkle with a touch of flaky salt.
  26. 26Sprinkle with a touch of flaky salt.
  27. 27Sprinkle with a touch of flaky salt.
  28. 28Bake for 11–12 minutes, until edges are golden and centres are still soft.
  29. 29Bake for 11–12 minutes, until edges are golden and centres are still soft.
  30. 30Bake for 11–12 minutes, until edges are golden and centres are still soft.
  31. 31Cool slightly before eating.
  32. 32Cool slightly before eating.
  33. 33Cool slightly before eating.

Ingredients

  • 100 g roasted hazelnuts, finely ground
  • 100 g roasted hazelnuts, finely ground
  • 100 g roasted hazelnuts, finely ground
  • 170 g unsalted butter, melted
  • 170 g unsalted butter, melted
  • 170 g unsalted butter, melted
  • 150 g light brown sugar
  • 150 g light brown sugar
  • 150 g light brown sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 large egg yolk
  • 1 large egg yolk
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 210 g cake flour
  • 210 g cake flour
  • 210 g cake flour
  • 1 tsp bicarbonate of soda
  • 1 tsp bicarbonate of soda
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup chopped white chocolate
  • 0.5 cup chopped white chocolate
  • 0.5 cup chopped white chocolate
  • 0.5 cup chopped dark chocolate
  • 0.5 cup chopped dark chocolate
  • 0.5 cup chopped dark chocolate

Equipment

food processorbutter melting potlarge bowlwhiskbaking traybaking paper