When I was in Malaysia for a holiday last December, I brought home several kilograms of different types of nuts as they were cheaper than in Singapore. Now I have a stash of walnuts, cashews and hazelnut stored in the refrigerator for baking! When I saw this Chocolate Chip and Hazelnut Cookie recipe, I immediately bookmarked it as I have never made hazelnut cookies and was eager to use the nuts I have.
Hazelnuts add a distinctive flavour to bakes and it's not exception for this cookie. It's rich, smooth nutty flavour goes perfectly with the chocolate bits to make these one of the best cookies I've made. And the best part is it is so crispy and stayed that way even after days (stored in an air-tight container). This is definitely on my make-again list.
Chocolate Chip and Hazelnut Cookies
(Makes about 30 small cookies depending on size)
Recipe by Donna Hay
- 125 g butter, chopped
- 1½ cups (225 g) self-raising (self-rising) flour
- ¾ cup (135 g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup (105 g) chopped hazelnuts
- ⅔ cups (100 g) milk chocolate chunks
- Preheat oven to 180ºC (390ºF). Melt the butter in a saucepan over low heat. Set aside to cool slightly.
- Place the flour and sugar in a bowl and mix to combine.
- Add the butter, egg and vanilla and mix to combine. Stir through the hazelnuts and chocolate.
- Using your hands, mould 2 tablespoons of cookie mixture into a flat round and place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10–12 minutes or until golden. Allow to cool on trays.
This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.