Cookies with dark chocolate, hazelnut and sea salt
Cookies have got to be one of my favourite things to bake! They are great as they are, like this classic version with chocolate and hazelnut. You can also “spice” them up a little. Use salty caramel chocolate, a twirl of dulce de leche or actually spice them up with a bit of chili. During the summer you can even put a some ice cream in between two cookies, roll them in coconut, almonds or whatever and you have your very own ice cream sandwich (drool)…
Some like their cookies crunchy. But the perfect cookie to me is slightly golden and crunchy around the edges, but super soft for the most part. Besides not over baking the little treats, I’ve found that good quality butter and resting time for the dough are key to the perfect cookie!
- 150 g butter, soft
- 80 g cane sugar
- 80 g brown sugar
- 1 egg
- 1 tsp baking powder
- Vanilla extract
- Sea salt
- 200 g flour
- 130 g hazelnuts
- 100 g dark chocolate
- Take the butter out to soften at least 30 mins before starting baking.
- Whisk the butter and sugars together.
- Add egg, baking powder, vanilla extract and sea salt.
- Sieve the flour into the mixture. Little by little (you might not have to use all the flour).
- Roughly chop chocolate and hazelnuts. Add it to the mixture.
- Put the dough in the fridge to rest for 1-2 hours.
- Take the dough out 15-30 mins before baking. Scoop large teaspoons of dough onto a baking sheet. Make sure there is space between the cookies. Press them softly.
- Bake the cookies in the middle of a preheated oven for 10-12 mins at 175 degrees.