Hazelnut and dark chocolate are a marriage made in heaven! These beautiful cookies are nutty and buttery with a crisp exterior and chewy texture. Best enjoyed with an icy cold glass of milk… dunked!
- 120 g all-purpose flour
- 45 g hazelnut meal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 g unsalted butter, melted and slightly cooled
- 100 g caster sugar
- 80 g packed dark brown sugar
- 100g dark Belgian chocolate cut into chunks
- 1 large egg
- 1 tsp vanilla extract
- Preheat the over to 170 degrees celsius fan-forced. Line two baking sheets with parchment paper.
- Add the flour, hazelnut meal, baking soda and salt to a small bowl and set aside.
- Add the butter and sugars to a deep bowl. Whisk to combine. Add the egg and vanilla and whisk vigorously until light in colour and fluffy. Add the flour mixture and chocolate chunks and stir with a wooden spoon until well mixed.
- Drop tablespoonfuls of dough, 3 inches apart on the prepared baking sheets (you should be able to fit 6 on a standard-sized cookie sheet). Bake for 12 minutes, until the edges are golden and the bottoms are lightly browned. Remove from the oven; let the cookies cool on the sheet for 2 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling completely.