23 July 2012

Plate Up. Choc Hazelnut Cookies

These delicious little biscuits are the perfect morning or afternoon tea snack, thank you gift, welcome basket-filler, or in my case, study procrastination tool. I’ve been making these cookies for years now, but heaven knows where I originally found the recipe. All I know is know they are a hit in my kitchen with family and friends alike. They are a favourite of mine because they are not too sweet and not too buttery but just the right amount of nutty-ness and chocolatey-ness to be delicious. See below for recipe. (Note: This recipe makes 20 cookies, however as you can see in my pictures I made a half batch; 20 of these little treats is just too tempting for me!)

What you’ll need
170g unskinned lightly toasted hazelnuts 
2 tablespoons vegetable oil (if you don’t have this light olive oil will do) 
85g unsalted butter, at room temperature 
½ cup dark brown sugar 
1/3 cup granulated sugar 
1 large egg 
½ teaspoon vanilla extract 
1 cup plain flour 
½ teaspoon baking soda
Pinch of salt 
½ cup dark or milk chocolate depending on your preference, chopped into small chunks

What to do
Preheat oven to 180C.

Place the hazelnuts in a food processor and grind coarsely. Add the oil and blitz quickly until combined. If you would prefer a smoother cookie you can blend until it is a smooth paste, but I prefer some nutty chunks. Set aside.

Cream the butter and sugars together until light and fluffy. Beat in the hazelnut mixture, egg and vanilla. Mix thoroughly.

Sift the flour, baking soda and salt and add to the hazelnut mixture. Mix thoroughly. Using a dessert spoon, spoon dough on to lined baking trays, arranging them 3cms apart. The dough will be quite wet and sticky so don’t worry about their shape, they will even out in the oven.

Bake for around 15minutes or until the cookies are golden. Cool on racks and dust with icing sugar. Enjoy with your favourite hot beverage.

Photos by Krissie.