Description
Delightfully rich and crunchy, these Chocolate & Hazelnut Cookies combine creamy milk chocolate chips with crunchy hazelnuts in a buttery, soft cookie base. Perfect for a sweet treat, these cookies offer a satisfying texture and indulgent flavor with every bite.
Ingredients
Units
Scale
Cookies
- 80 g granulated sugar
- 80 g light brown muscovado sugar
- 150 g unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 225 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 140 g milk chocolate chips
- 140 g hazelnuts
Instructions
- Preheat the Oven: Set your oven to 190C/170C Fan/375F to ensure it’s properly heated for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown muscovado sugar until the mixture is smooth and creamy, creating a fluffy base for your cookie dough.
- Prepare Hazelnuts: Place the hazelnuts in a sealed plastic bag and gently crush them with a rolling pin to create small nut pieces that will add a pleasant crunch to your cookies.
- Add Wet Ingredients: Beat the vanilla extract and the large egg into the creamy butter-sugar mixture until fully combined, enriching the dough with flavor and structure.
- Incorporate Dry Ingredients: Sift together the plain flour, bicarbonate of soda, and salt, then slowly add them to the wet mixture, mixing well until a rough dough forms, which is the base for your cookies.
- Add Chocolate Chips and Hazelnuts: Fold in the milk chocolate chips and crushed hazelnuts carefully, ensuring an even distribution throughout the dough for consistent flavor and texture.
- Shape the Cookies: Roll the dough into small golf-ball-sized balls and place them onto a baking tray lined with baking parchment. Be sure to space them well apart to allow for spreading during baking, but do not flatten them.
- Bake: Place the trays in the preheated oven and bake the cookies for 10 minutes. They should be slightly soft in the center when done.
- Cool on Tray and Wire Rack: Remove the cookies from the oven and leave the tray on a wire cooling rack for 10 minutes to allow them to set slightly. Then transfer the cookies directly onto the wire rack to cool completely and firm up.
- Store: Once cool, store the cookies in an airtight container to maintain their freshness and texture.
Notes
- Do not flatten the cookie dough balls before baking; this helps maintain a soft, chewy texture.
- Ensure the butter is softened to room temperature for easier creaming with sugars.
- Crushing hazelnuts by hand allows you to control the size of nut pieces, giving texture variety.
- Cookies should be slightly soft in the middle when pulled from the oven; they will firm up as they cool.
- Store in an airtight container to keep the cookies fresh for up to a week.
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
