Having a cake blog (my other one) means that every now and again I get a real urge for cookies, doesn’t everyone? My kids call them freezer cookies as I usually make a double batch and freeze half of the dough in little clumps- ready to be put straight into the oven for a baked in 10 minutes treat.
We’ve gone nuts
These hazelnut choc chip cookies were made early on during the summer holidays to keep the hunger at bay. I love to mess around with recipes- add a bit here, remove a bit there, and I had been dreaming about hazelnuts for weeks. Do chocolate and hazelnuts go? Hell yeah! I mean that’s basically Nutella isn’t it? But after an impromptu visit from friends I was so glad I had made them and with spare dough too. The first batch were a bit too buttery which meant that they were a bit too soft – yes that is a thing and no it’s not a good thing!
Chief taste testers
My friend came round with her boys and really liked them. She ate a few with her coffee (although she didn’t eat half as many as I did that day!) and she even asked me for the recipe. Brilliant, I thought. I’ll correct the recipe (they just needed a touch more flour) and bake some for her for her birthday. And that’s what I did so from then onwards they were known as Debbie Cookies in our house.
Fixing the recipe
It didn’t take much to correct the butter/flour imbalance – but even the super soft first batch tasted amazing. Once the extra flour was added I re-tested them and they were spot on. And what’s more, I have a batch ready to go in the freezer. Or at least I did for a few days!
Tricks of the trade
The trick to get really neat cookies is to be a bit anal and weigh each cookie. I do this when I want them to look professional or when giving them as a gift. It does take that little bit longer but it’s well worth the effort. These ones were 45g each.
It’s also really important to remove the cookies from the oven after 12 minutes. They won’t look baked but they will firm up as they cool, so the less done they look the gooeyer the cookies will be.
I challenge you to not eat these warm out of the oven.
- 125g unsalted butter
- 120g brown sugar
- 55g caster sugar
- 1 medium egg
- 50g self raising flour
- 1 tsp vanilla extract
- 270 plain flour
- 1/2 baking powder
- 1/2 bicarbonate of soda
- 100g dark chock chunks
- 75g hazelnuts
- Preheat the oven to 180ºC (Fan 160ºC) and cover a baking sheet with silicon paper.
- Place all the ingredients in a bowl apart from the chocolate chips.
- Mix well until just combined then add the chocolate chips
- Continue mixing until a dough is formed.
- Using your hands break off the dough into small pieces and place on the baking sheet. Leave space as they will spread a little.
- Bake for 12 minutes exactly then remove from the oven and leave on the tray for a few minutes before placing on a cooling rack. Leave to cool.