White Chocolate and Hazelnut Cookies
A recipe for chewy cookies with white chocolate and hazelnuts.This recipe makes 20 cookies.
Servings 10 people
Ingredients
- 250 g plain flour
- 180 g golden caster sugar
- 70 g soft light brown sugar (can be replaced with golden caster sugar)
- 175 g butter, at room temperature
- 150 g hazelnuts, roughly chopped
- 100 g white chocolate, roughly chopped
- 1 egg
- 1 1/2 tsp vanilla sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Beat the butter, egg, golden caster sugar, soft light brown sugar and vanilla sugar together until light and fluffy.
- Stir in the flour together with the bicarbonate of soda, baking powder and salt, and finally fold in the nuts and chocolate. I like to use my hands to work everything together well in the bowl, but you can also do it with a wooden spoon or similar. Work quickly so the chocolate doesn't melt.
- Divide the dough into 20 equal pieces, about 50 g each, and roll them into balls.
- Space the balls well apart on 2 baking trays lined with baking parchment and press each one lightly with the palm of your hand, – not too much, as they spread out during baking.
- Bake one tray at a time at 190°C in a conventional oven (top and bottom heat) for about 12-14 min., or both trays at once at 170°C in a fan oven for 12-14 min. I prefer to bake one tray at a time in a conventional oven, as I find the heat is distributed more evenly that way.A little tip if the cookies have spread unevenly. - Take a palette knife and push the edges of the cookies inwards as soon as the tray comes out of the oven. At this point the cookies are completely soft and can easily be "nudged" into neat rounds. Likewise, they can easily be separated and "nudged" round again if they have run together during baking.