Today I thought I would start my recipe list with one of my easiest and most requested cookie recipes.
Who doesn't love the wonderful combination of chocolate and hazelnuts in a scrumptious handheld treat?!
First things first, choose your soundtrack - today I am listening to/studying Beethoven's String Quartet Op. 18 No. 6. Slightly nerdy I know, but incredibly beautiful all the same!
Preheat your oven to 170degrees C.
In a large bowl sift together 250g of all purpose flour, 1/2 a teaspoon of bicarb soda and 1/2 a teaspoon of salt.
In a separate bowl, or your standing mixer, beat together 170g of melted butter, 200g of brown sugar and 100g caster sugar.
Beat in 1 large egg, then a min later add another yolk before pouring in 1 teaspoon of vanilla paste. You can use vanilla extract if you have that instead, I just prefer the taste of vanilla paste.
Slowly pour in your dry ingredients and mix well.
Roughly chop 100g of hazelnuts and about 250g of chocolate. I am using Lindt 70% dark chocolate. Instead of chopping into pieces or using chocolate chips, I usually like to have really rough shards of chocolate that melt through the entire biscuit.
Mix your chocolate and hazelnuts through your batter before creating small balls of dough to the desired size and place them on a prepared baking tray.
Bake for 10 - 12 minuets and cool on a wire wrack.
The cookies should last a couple of days in an airtight container - but to be honest, the batch has never really lasted long enough for me to test this theory!
I will have a couple of happy housemates when they return home today...
250g of plain flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
170g unsalted butter, melted
200g brown sugar
100g caster sugar
1 teaspoon vanilla paste
1 egg plus 1 egg yolk
250g good quality chocolate