×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Dark Chocolate, Toasted Hazelnut & Sea Salt Cookies | DonalSkehan.com
  • 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.

  • time 15 mins
  • serves Serves 10
  • video
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!

Rate this recipe

Average rating 3.8 / 5. Vote count: 138

No votes so far! Be the first to rate this recipe.

Ingredients

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 

1 tsp + 1 tbsp sea salt 

½ tsp baking powder 

½ tsp bread soda 

2 large free range eggs, lightly beaten 

100g roasted hazelnuts, roughly chopped 

200g dark chocolate, roughly chopped

3.8
(138)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan