Crunchy hazelnuts combined with soft chocolate chips in chewy biscuit dough that is not overly sweet – hazelnut and chocolate cookies make a delicious combination!
Precision is needed for the oven temperature, set not too hot, and an eye for when the cookies start to brown. Remove early and the cookies will be lovely and chewy, remove late and the cookies will be delightfully crisp.
If any cookies are left over after the first sitting, they will store well for several days in an air tight container.
Watch How To Make Hazelnut & Chocolate Cookies
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Hazelnuts are one of the few nuts to grow in Britain, and they combine deliciously with chocolate in cookies.
Start by breaking apart your favourite dark chocolate bar. I much prefer this to standard chocolate chips sold in the baking section in shops. Use a sharp knife to cut the chocolate into small chunks.
The blanched hazelnuts should also be cut in half. Set the nuts and chocolate apart for later.
To make the cookie dough, sieve some plane flour into a bowl to eliminate any lumps. Shake the sieve to encourage the flour to drop into the bowl beneath. Do the same with the baking soda, and finish by adding a pinch or two of salt.
Now separate an egg yolk and combine this with a whole egg. The eggs help to bind all the ingredients in the cookies together.
Melt the butter on a low heat setting in a microwave, stirring every 30 seconds until soft.
Add the lovely rich dark brown sugar. Then pour the eggs into this mixture.
A teaspoon of vanilla essence is optional, but does add flavour.
Give the mixture a really good stir to ensure the ingredients are thoroughly combined.
The final step in preparation is to combine everything together. Start by adding the chocolate chips and hazelnut halves to the flour, and then pour in the melted butter and sugar mixture.
This is quite hard to stir, but after a few minutes you should arrive at a dough mixture that resembles the appearance of peanut butter.
Prepare baking trays by lining with baking paper. Scrunching the paper first will help to lay it flat.
Dollop a generous spoonful of the cookie dough on the baking tray, leaving plenty of room around each cookie as they expand during cooking. I use my fingers to help press the cookies flat.
It is better to have fewer cookies and more space between them.
The cookies are then baked in a medium oven for about 15 minutes. When the edges start to turn a golden colour they are done. The cookies should be slightly crisp on the edges and chewy in the middle.