Ingredients

125g butter

1 teaspoon vanilla extract

275g firmly packed dark brown sugar

1 egg

150g plain flour

35g self-raising flour

1 teaspoon bicarbonate of soda

35g cocoa powder

small pack of chopped and roasted hazelnuts

half pack of plain chocolate chunks

75g milk chocolate melts

75g dark chocolate melts

Preparation

  1. preheat oven to moderate heat.

  2. Beat butter, extract and sugar until it forms a doughy thick texture then add egg and beat until smooth. Do not overbeat. Stir in sifted dry ingredients until the texture of the batter is doughy.

  3. Add hazelnuts and chocolate, cover with cling film and refridgerate for 20 minutes.

  4. Meanwhile prepare the backing trays, gently brush the trays with butter and sprinkle with flour to stop the cookies sticking.

  5. When the cookie dough is ready remove. Measure level tablespoons of the mixture and roll in hands into a small ball, (damp hands make this easier) and place on baking tray. Continue with the rest of the mixture.

  6. Place trays in oven for 10 minutes…or 12 for a firmer cookie.

7.Remove from oven and leave to cool for 10 minutes, transfer onto wire cooling rack and leave for another 10 minutes. Now they are perfect to eat!

This makes approximately 30 cookies!