I had a lovely evening last night with some of my girlfriends and it was exactly what I needed to break the week up and recharge the friendship batteries! I made a simple spaghetti Bolognese and another apple crumble…it’s official – I have a serious crumble addiction at the moment!
I have been bitten by the baking bug again this week. On Sunday I made a ginger and black treacle cake
And tonight it was a new flapjack recipe I had been thinking about for a little while.
Today’s recipe is another one of this week’s bakes and they went down a treat in the staff room! I used the same basic recipe as my Cranberry and White Chocolate Cookies but had a play around with the ingredients and these delicious dark chocolate and hazelnut cookies were born!
Hazelnuts are my favourite nuts to use in baking and they go really well with dark chocolate. I always recommend skipping the packets of chocolate chips in the supermarket and just chop up a bar of chocolate yourself. Not only does it mean you can choose a really good quality chocolate bar but you can keep really big chunks in there too and who doesn’t want great big hunks of chocolate in their cookie?!
225g of butter, at room temperature
400g of caster sugar
½ teaspoon of baking soda
About 10ml of hot water
1 teaspoon of vanilla extract
A pinch of salt
2 eggs, whisked
375g of plain flour
150g of hazelnuts, roughly chopped
130g of good quality dark chocolate, chopped into chunks
How to make it
- Begin by preheating your oven to 200°C and lining two baking trays with greaseproof paper
- Cream together the butter and the sugar until light and fluffy
- Dissolve the baking soda in the hot water and add to the bowl
- Next, add the vanilla extract, salt and eggs and mix well
- Sieve the flour into the mixture and stir with a wooden spoon until it comes together as a stiff cookie dough
- Add the hazelnuts and dark chocolate and mix well until evenly distributed
- Using your hands, roll the batter into golf ball sized balls and gently flatten them down
- Place onto the lined baking trays and bake for 12 minutes
- They should be lightly browned and are delicious while they are still warm with a cup of tea!