Chocolate & Hazelnut Cookies
Chocolate and hazelnut cookies are quick and easy bake, making them ideal for baking with children. A simple bake that's ready in minutes.
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Servings: 25 biscuits
Calories: 167kcal
Equipment
- Baking sheet
- Baking parchment or silicone liner
- mixing bowl
- measuring spoons
- Wooden spoon
- weighing scales
- Electric hand whisk
Ingredients
- 80 g granulated sugar
- 80 g light brown muscovado sugar
- 150 g unsalted butter (softened)
- 2 teaspoon vanilla extract
- 1 large egg
- 225 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 140 g milk chocolate chips
- 140 g hazelnuts
Instructions
- Preheat the oven to 190C/170CFan/375F.
- Place the butter and both sugars into a bowl and beat well until you get a creamy mixture.
- Meanwhile place the hazelnuts in a sealed plastic bag and bash up gently with a rolling pin to create small chunks of nut.
- Once you have beaten the butter and sugars together, beat in the vanilla extract and the egg, mixing well to combine.
- Add the flour, bicarbonate of soda and salt to the bowl and continue to mix well until you have a rough dough.
- Add the milk chocolate chips and hazelnuts to the dough and mix until you have a well combined dough.
- Pull together small golf ball sized balls of the cookie dough and place these on a tray lined with baking parchment. Space the cookies well apart as they will spread in the oven. However do not flatten out the balls of dough.
- Once you have shaped all the cookies, you should get 25-30 cookies from this mix, place the trays into the hot oven. Bake the cookies for 10 minutes, they should be a little soft in the middle.
- Remove the cookies from the oven, place the tray on a wire cooling rack and allow to cool for 10 minutes and set a little. After 10 minutes gently place the cookies directly onto the wire rack to completely set and cool. Once cool store in an airtight container.
Notes
-
- Line the baking tray with a silicone baking sheet or baking parchment as this will stop the cookies sticking to the tray.
- For anyone with a nut allergy, simply leave out the hazelnuts and increase the chocolate chips to 200g if you wish.
- To intensify the flavour of hazelnut, try roasting the nuts first then adding a little hazelnut extract to the dough.
- The cookies will spread in the oven, so leave plenty space between each ball of cookie dough.
- If you want your cookies to look a uniform size, or if some have really spread in the oven, I have a simple trick to fixing this. As soon as the cookies come out of the oven they will still be soft and pliable. Get a circular cookie cutter and place smooth side down over the cookie, taking care not to touch the sides of the cookie. Now working in a circular motion, move the cutter and gently reshape the cookies.
- Cookie dough freezes really well so make a double batch, freezing some of the dough to make cookies another day.
Nutrition Facts
Chocolate & Hazelnut Cookies
Amount Per Serving
Calories 167
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 56mg2%
Potassium 55mg2%
Carbohydrates 18g6%
Sugar 10g11%
Protein 2g4%
Vitamin A 170IU3%
Vitamin C 0.4mg0%
Calcium 19mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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