Hazelnut and chocolate chip cookies
Ingredients: Yields 30 cookies
From the grocery store:
300g light brown sugar (vergeoise blonde)
200g dark chocolate, coarsely chopped
100g milk chocolate, coarsely chopped
From the fresh produce market:
150g hazelnuts, coarsely chopped
From the cheesemarket:
250g soft butter
From your larder:
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
- Place the butter and the light brown sugar in a salad bowl. Whisk on medium speed for 2 minutes to obtain a creamy mixture. Next, add the egg, vanilla extract, then the flour, baking soda, the hazelnuts and the 2 types of chocolate. Mix for 1 minute, and then chill the dough for 30 minutes.
- Pre-heat the oven to 140°C. Using an ice-cream scoop, spoon 9 balls of dough into a baking tray covered with wax paper. Flatten the balls slightly by pressing down on them with the palm of your hand and place them in the oven for 15 minutes.
- Take the cookies out of the oven and let them cool for 5 minutes before removing them from the baking tray and making the next batches. For the cookies to retain their soft texture, don’t overcook them.