Recipe: double chocolate and hazelnut cookies


Here's a new recipe for you.  I love having balls of uncooked cookie dough in the freezer so that if friends pop in unexpectedly I can put some on a tray and cook them without defrosting.  The house smells divine, like you've been baking all day, and there's next-to-no washing up!

Double chocolate and hazelnut cookies

125g butter, softened
150g (2/3 cup) caster (superfine) sugar
1 egg
½ teasp vanilla extract
170g (1 1/3 cup) plain (all-purpose) flour
½ teasp baking powder
20g (¼ cup) cocoa
100g dark choc chips
70g hazelnuts (roasted and most of the skin rubbed off), roughly chopped


Cream together butter and sugar until light and creamy.  Add egg and vanilla and beat well to combine.

Sift together the flour, baking powder and cocoa then mix it through the butter mixture. Add the choc chips and hazelnuts and stir to combine.

Drop small mounds of the mixture onto a tray lined with baking paper.

Freeze: freeze the uncooked cookie dough on the tray then transfer to a freezer bag or rigid container.

Defrost:  Not required.  You can cook these from frozen.

Cook:  Place on a tray lined with baking paper, allowing room for spreading, and bake in 180C (350F) oven for 12 mins for frozen dough or 10 mins for unfrozen dough. Try not to overcook these so they have a fudgey texture.


Makes: 25-30 medium-sized cookies