Imagine those delicious chocolate pralines, the ones that always disappear first in any luxury chocolate selection box. Then imagine them transformed into a crispy, chewy, nutty cookie, generously studded with moreish, melting chunks of milky chocolate.
As well as a lot of chocolate, there’s quite a cookie theme going on this month. These were inspired by the peanut butter cookies I made last year. I had a big stash of hazelnuts left over from 2014, so I got out my mini-blender, and blasted a bag of roasted nuts into a nut butter, ready to make into something to nibble on.
The batter for the cookie dough was quick and easy to make. I mixed it up after dinner, then popped the mixing bowl in the fridge to rest overnight. The next day, I scooped out the dough, and hey presto! Freshly baked cookies.
I mixed in milk chocolate chips, but you could easily go with dark chocolate, or even more hazelnuts to ramp up the nutty flavours even more.
Hazelnut Butter and Milk Chocolate Cookies
Adapted from the Hummingbird Bakery Cookbook
Makes 10-12 cookies
- 110g lightly salted butter
- 100g caster sugar
- 90g light brown sugar
- 120g hazelnut butter
- 1 egg
- 1/2 tsp vanilla extract
- 170g plain flour
- 1 tsp bicarbonate of soda
- 100g milk chocolate, roughly chopped
Preheat the oven to 170˚C.
Beat the butters and sugars together, then add the egg and vanilla extract. Finally beat in the flours, bicarbonate of soda, and the chocolate chips.
Use an ice-cream scoop to transfer balls of cookie dough onto 2-3 baking trays. Keep plenty of space between each cookie as they will spread! Bake in the oven for approximately 12 minutes. Leave to cool before transferring onto a cooling rack.