Dark Chocolate, Toasted Hazelnut & Sea Salt Cookies

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!

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Ingredients

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