As we type this post the smell of delicious choc chip cookies baking is wafting through the lovely co. headquarters. We’re not just talking about any old choc chip cookie we’re talking about our favourite biscuit recipe. Ever. Whenever we make them they seem to disappear off the plate in mere minutes! Everyone seems to love them.
They are so yummy and so easy to make (10 minutes preparation and they are in the oven) that we had to share the recipe with you all. Made with love, they make a tasty and thoughtful pressie for a friend if you’re visiting for afternoon tea. They will keep for up to a week in an airtight container.
Hope you like them as much we do.
Have a lovely day. X.
The Best Choc Chip and Hazelnut Cookies (makes 20)
100g brown sugar
1 egg, at room temperature
225g plain flour
150g good-quality dark choc bits
100g Hazelnuts, coarsely chopped
- Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
- Use an electric beater to beat butter and sugar in a medium bowl until well combined. Add the egg and beat until combined. Sift the flour over the butter mixture and stir with a wooden spoon until well combined. Add the chocolate and hazelnuts, and stir to combine. If mixture seems a little stiff, add a dash of milk or water to loosen slightly (just a little bit).
- Use your hands to roll tablespoonsful of the cookie mixture into balls. Place the balls, 3cm apart, on prepared trays. Use a fork to flatten slightly. Bake in preheated oven, swapping the trays halfway through cooking, for 20 minutes or until light golden. Remove from oven and set aside to cool on the trays for 5 minutes. Transfer cookies to a wire rack to cool completely.