Chocolate & Hazel Nut Cookies

 

 

Makes 18-20

 

Ingredients

 

300g Plain Flour

250g Unsalted Butter

250g Caster Sugar

1 Egg Yolk

1/2tsp Baking Powder

1tsp Vanilla Extract

100g Dark Chocolate

50g Hazel Nuts

Pinch of Sea Salt

 

Method

 

In a mixing bowl beat the butter and sugar until light and creamy, mix in the egg yolk. Sift in the flour, baking powder and sea salt. Bring together to a soft dough, chop the chocolate and hazel nuts then gently incorporate into the dough.

 

Turn out the mixture onto the work surface. Roll in to a cylinder roughly 5cm wide and 30cm long, wrap tightly in cling film and pop in the fridge for 1 hour.

 

Preheat the oven to 170C 10 minutes before removing the cookie dough. Line baking sheets with parchment.

 

With a sharp knife cut the dough in to slices between 1.5cm-2cm. Place them on the baking sheets a good distance apart, as the cookies will spread.

 

Bake for 20-25 minutes or until the edges are golden brown.

 

Unused dough lasts in the freezer for weeks. So make plenty and cut and bake from frozen, no need to thaw.