Description
Delight in these crunchy yet soft Chocolate & Hazelnut Cookies, packed with creamy milk chocolate chips and crunchy hazelnut chunks. These homemade treats feature a balanced sweetness from granulated and muscovado sugars, with a rich buttery base softened to perfection. Easy to prepare and baked to a tender finish, these cookies make for a perfect snack or dessert to share with family and friends.
Ingredients
Units
Scale
Dry Ingredients
- 225 g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
Wet Ingredients
- 150 g unsalted butter, softened
- 80 g granulated sugar
- 80 g light brown muscovado sugar
- 2 teaspoons vanilla extract
- 1 large egg
Add-ins
- 140 g milk chocolate chips
- 140 g hazelnuts
Instructions
- Preheat Oven: Preheat your oven to 190°C (170°C fan) or 375°F, preparing it for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, beat the softened unsalted butter with both granulated and muscovado sugars until the mixture is smooth and creamy, creating a fluffy base for your dough.
- Prepare Hazelnuts: Place the hazelnuts in a sealed plastic bag and gently crush them using a rolling pin to achieve small chunky pieces that will add delightful texture to the cookies.
- Add Vanilla and Egg: Beat the vanilla extract and the large egg into the creamed butter and sugars mixture, ensuring everything is well combined for a uniform dough.
- Incorporate Dry Ingredients: Sift in the plain flour, bicarbonate of soda, and salt to the wet mixture, then mix thoroughly until you form a rough cookie dough.
- Add Chocolate and Nuts: Fold in the milk chocolate chips and crushed hazelnuts evenly through the dough to distribute flavors and crunch.
- Shape Cookies: Portion the dough into small golf ball-sized balls and arrange them spaced well apart on a baking tray lined with baking parchment. Do not flatten the balls to allow spreading during baking.
- Bake: Place the trays in the preheated oven and bake the cookies for 10 minutes. The cookies should be slightly soft in the centers when taken out, indicating perfect doneness.
- Cool on Tray: Remove the cookies from the oven and set the tray on a wire cooling rack. Let them cool for 10 minutes to firm up slightly before transferring.
- Transfer to Wire Rack: Carefully move the cookies directly onto the wire rack and allow them to cool completely and set fully.
- Store: Once cooled, store the cookies in an airtight container to maintain freshness and crunchiness.
Notes
- Use room temperature butter for easy creaming and better texture.
- Do not flatten cookie dough balls before baking to ensure proper spreading and texture.
- Allow cookies to cool slightly on the tray before transferring to prevent breaking.
- Store in an airtight container to keep cookies fresh for up to a week.
- For a nuttier flavor, toast hazelnuts lightly before crushing.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
