Hazelnut chocolate cookies
Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one!
You can’t really go wrong with the combination of chocolate and hazelnut – I don’t think I’ve ever met anyone who doesn’t like it.
200g dark chocolate
1 tbsp cocoa powder
125g toasted hazelnuts, finely ground
2 tbsp cornflour
1 tsp baking powder
pinch of seasalt
50g light soft brown sugar
1 tsp coffee powder
Chop 50g of the chocolate into chunks and set it aside. Melt together the remaining chocolate and the butter either in a double boiler or using short bursts in the microwave. Leave to cool slightly.
Sift together the cocoa powder, cornflour and baking powder and then fold this into the chocolate mixture, together with the salt and ground hazelnuts.
Use an electric stand mixer to whisk together the sugars, eggs and coffee powder until they reach ribbon stage.
Fold the egg mixture into the chocolate mixture, followed by the chopped chocolate and then put it in the fridge to chill for an hour and firm up.
Pre-heat your oven to 180°c and line 2-3 baking sheets with baking parchment or silicone mats. Drop teaspoons of the cookie dough onto the prepared sheets, leaving at least 2″ of space between them to allow for spreading. Bake for 10-15 minutes until the outsides are crisp but the insides are still gloriously gooey. Leave on the trays until completely cool. These will keep for several days, stored in an air-tight container.