Ingredients
75g of raw hazelnuts
160 g of butter
160g of brown sugar
1 egg (approximately 50 g)
250 g of flour
3 g of baking powder
160g of dark chocolate chunks
Instructions
Roast the whole hazelnuts in the oven at 140°C for 10 minutes.
Let them cool to room temperature, then remove the skins from the roasted hazelnuts by rubbing them between your hands or in a cloth.
Place the hazelnuts in a small plastic bag, then crush them by hitting them against the work surface with the bottom of a saucepan and set aside.
In the bowl of a mixer, combine the softened butter with the brown sugar.
Add the egg and continue mixing.
Next, add the sifted flour with the baking powder and mix.
Finally, add the chocolate chunks and crushed hazelnuts, then mix until you obtain a smooth paste.
On the work surface, shape the cookie dough into a cylindrical shape approximately 5 cm in diameter.
Wrap this cylinder of dough in film and then place it in the refrigerator for 1 hour.
Remove the cling film and then cut 1 cm thick slices from the dough.
Place the cookies on a baking sheet lined with parchment paper, spacing them well apart.
Bake the cookies at 180°C for 12 to 17 minutes, depending on the desired doneness. The cookies should be golden brown around the edges.
Notes
For soft, slightly underbaked cookies, bake them for 12 minutes. For crispy cookies, bake them for up to 17 minutes. You can also opt for a middle ground by baking them for 15 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.