Autumn hazelnut chocolate chip cookies filled with crunchy hazelnuts and milk chocolate. Wonderfully crisp both on the outside and inside, with an irresistibly moreish flavour. Simple to prepare and made without eggs. Perfect for enjoying alongside a cosy autumn afternoon tea.
Makes approximately 30 cookies.
Ingredients for the hazelnut cookies:
- 200 g butter
- ½ cup soft light brown sugar (such as muscovado)
- 1½ cups plain flour
- ½ cup ground hazelnuts
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup coarsely chopped hazelnuts (quartered)
- 100 g milk chocolate chips or chopped milk chocolate
All ingredients should be at room temperature.
In the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy. Add the flour, ground hazelnuts, baking powder, salt and vanilla extract. Mix until combined. Finally, add the chopped hazelnuts and chocolate chips, mixing only briefly until evenly distributed.
Shape the dough into balls roughly the size of a walnut and place them on baking trays lined with baking parchment, leaving plenty of space between each cookie. Flatten each ball slightly with the palm of your hand.
Bake at 160°C for approximately 15 minutes, or slightly longer, until the edges are lightly golden. Leave the cookies to cool on the baking tray for a few minutes, as they will be very soft immediately after baking. Transfer to a wire rack and allow to cool completely.
Enjoy!
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