Hazelnut Chocolate Chunk Cookies
Directions
- 1Blitz the hazelnuts in a food processor until finely ground.
- 2In a large bowl, mix melted butter with both sugars.
- 3Stir in the egg, egg yolk, and vanilla.
- 4Fold in ground hazelnuts, cake flour, bicarb, and salt until just combined.
- 5Stir in the chocolates.
- 6Cover and chill the dough for at least 1 hour or overnight.
- 7Scoop 2-tablespoon portions (about 55–60 g) and space them 5 cm apart on the tray.
- 8Sprinkle with a touch of flaky salt.
- 9Bake for 11–12 minutes, until edges are golden and centres are still soft.
- 10Cool slightly before eating.
Ingredients
- 100 g roasted hazelnuts, finely ground
- 170 g unsalted butter, melted
- 150 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 210 g cake flour
- 1 tsp bicarbonate of soda
- 0.5 tsp salt
- 0.5 cup chopped white chocolate
- 0.5 cup chopped dark chocolate
Equipment
food processorbutter melting potlarge bowlwhiskspatulabaking traybaking paper
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