Ingredients For the Snack 340 g Dark Chocolate (Roughly Chopped) ½ tsp Vanilla Extract 140 g Caster Sugar 210 g Plain Flour 210 g Blanched Hazelnuts 1 Pinch Sea Salt 185 g Unsalted Butter (Cubed) 1 tsp Bicarbonate of Soda 150 g Light Brown Sugar 2 Eggs * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Chocolate Hazelnut Cookies by Dan Serves 20 Total 30 minutes Oven Temp 175 °C - 20 minutes Difficulty Super Easy Chef Joanne Chang Biscuits Method In a large bowl cream together the butter and sugars until light and fluffy. Add the vanilla extract and eggs one at a time and beat until combined. Blitz the hazelnuts in a food processor until ground to a fine powder (stop grinding once they are powdery, as if you continue they will become a paste). Roughly chop the remaining hazelnuts. Add the hazelnuts, flour, bicarbonate of soda, salt and chocolate and mix until just combined. Wrap the dough in cling film and chill for at least 3 hours. When ready to bake roll the dough into golf size balls, flatten slightly and bake for around 20 minutes or until golden brown on the edges and pale and slightly soft in the center. Cool on a wire rack.