recipes

Dark Chocolate, Toasted Hazelnut & Sea Salt Cookies

October 21

The perfect Autumn cookie that is ideal for a quiet moment on a dark day with coffee. Don’t skimp on the salt, it’s integral to balance the sweetness of the cookie.

Serves 10
15 mins

Method

1. Beat the butter with the sugars in a free standing mixer on a high speed until light and fluffy. This will take about 5 minutes.
2. Stir the flour, salt, baking powder, bread soda together in a medium sized bowl. Add a little flour mix to the butter mixture, slowly incorporate the eggs. Reduce the speed to low and add the rest of the flour mixture along with the hazelnuts and chocolate.
3. Divide the mixture in 10 and roll into balls, arranging on a tray lined with parchment paper as you go. Freeze for at least 4 hours or until hard.
4. Preheat the oven to 180°C/350°F/Gas Mark 4.
5. Line another tray with parchment paper and add half the dough balls to this. Making sure they’ve enough space to expand between each cookie. Bake in the preheated oven for 15 minutes until risen and golden. You may need to rotate or turn the trays halfway, depending on your oven.
6. Once finished in the oven, sprinkle your tbsp of salt over the cookies, leave to cool on the tray for at least 5 minutes before devouring!

1 & ½ sticks butter

¾ cups granulated sugar

½ cup light brown sugar

3 & ½ cups plain flour

1 tsp + 1 tbsp sea salt

½ tsp baking powder

½ tsp bread soda

2 large free range eggs, lightly beaten

⅔ cups roasted hazelnuts, roughly chopped

1 cup dark chocolate, roughly chopped

175g butter

150g granulated sugar

100g light brown sugar

425g plain flour