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Rich Chocolate and Hazelnut Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Hazelnuts aren't a casual addition to these rich chocolate chip cookies - they are big and bossy and aromatic, lending texture to the dough and a chunky crunch to an otherwise soft mouthful. I should warn you that the baked cookies will need to sit for 5 minutes on the baking tray before they'll move to a cooling rack without falling apart. It would be a terrible shame to find your fingers covered in a hot, sweet, nutty, chocolatey goo . . .

Hazelnuts aren't a casual addition to these rich chocolate chip cookies - they are big and bossy and aromatic, lending texture to the dough and a chunky crunch to an otherwise soft mouthful. I should warn you that the baked cookies will need to sit for 5 minutes on the baking tray before they'll move to a cooling rack without falling apart. It would be a terrible shame to find your fingers covered in a hot, sweet, nutty, chocolatey goo . . .

Ingredients

Makes: around 20 cookies

Metric Cups
  • 200 grams hazelnuts
  • 150 grams unsalted butter
  • 75 grams caster sugar
  • 75 grams dark brown muscovado sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • salt
  • 150 grams dark chocolate chips roughly chopped
  • 7 ounces hazelnuts
  • 5⅓ ounces unsalted butter
  • 2⅔ ounces superfine sugar
  • 2⅔ ounces dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 5⅓ ounces all-purpose flour
  • 1 teaspoon baking soda
  • salt
  • 5⅓ ounces bittersweet chocolate chips roughly chopped

Method

Rich Chocolate and Hazelnut Cookies is a community recipe submitted by SeaSkyCakeKids and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Toast the hazelnuts in a dry frying pan on a medium heat. Let them cool a little so that they are handleable.
  • Take half of the toasted hazelnuts, skins and all, and whizz them to a fine crumb in a food processor.
  • Remove the skins from the remaining hazelnuts by rubbing a handful at a time into your palms. The skins will simply slip off and can be discarded.
  • Put the skinned hazelnuts into a food bag and give them a quick bash to break them up into big chunks (or chop them roughly if you prefer; personally I find the bashing cathartic).
  • Cream the butter and sugars together until soft and coffee-coloured.
  • Beat in the egg and vanilla essence.
  • Sift in the flour, bicarbonate of soda, salt and ground hazelnuts and combine to form a lovely soft dough.
  • Mix in the smashed hazelnut pieces and chocolate chunks.
  • Tip the dough onto a wide, long sheet of clingfilm and form it into a log shape, wrapping as you go. Once the log is completely wrapped, pop it in the freezer.
  • When ready to serve, preheat the oven to 180°C (160°C fan). Take the log out of the freezer and set it on a chopping board for 5 minutes – just enough time to make it possible for a knife to be pushed through it but not so long that the whole log defrosts unless you are making the full batch at once.
  • Carefully, because the dough will be very stiff, and with a thick, sharp knife, cut 1cm slices from the log and lay them on a non-stick or lined baking sheet. Leave plenty of space between the cookies as they will spread in the oven.
  • Bake for 8 to 10 minutes. The cookies are done when the edges are just –and no more – starting to darken and the centre still looks soft. Leave the cookies on the hot tray for another 5 minutes and then slide a palette knife under them and move them onto a cooling rack.
  • And give yourself a pat on the back for every cookie that you don’t eat directly off the baking sheet.
  • Toast the hazelnuts in a dry frying pan on a medium heat. Let them cool a little so that they are handleable.
  • Take half of the toasted hazelnuts, skins and all, and whizz them to a fine crumb in a food processor.
  • Remove the skins from the remaining hazelnuts by rubbing a handful at a time into your palms. The skins will simply slip off and can be discarded.
  • Put the skinned hazelnuts into a food bag and give them a quick bash to break them up into big chunks (or chop them roughly if you prefer; personally I find the bashing cathartic).
  • Cream the butter and sugars together until soft and coffee-coloured.
  • Beat in the egg and vanilla essence.
  • Sift in the flour, baking soda, salt and ground hazelnuts and combine to form a lovely soft dough.
  • Mix in the smashed hazelnut pieces and chocolate chunks.
  • Tip the dough onto a wide, long sheet of clingfilm and form it into a log shape, wrapping as you go. Once the log is completely wrapped, pop it in the freezer.
  • When ready to serve, preheat the oven to 180°C (160°C fan). Take the log out of the freezer and set it on a chopping board for 5 minutes – just enough time to make it possible for a knife to be pushed through it but not so long that the whole log defrosts unless you are making the full batch at once.
  • Carefully, because the dough will be very stiff, and with a thick, sharp knife, cut 1cm slices from the log and lay them on a non-stick or lined baking sheet. Leave plenty of space between the cookies as they will spread in the oven.
  • Bake for 8 to 10 minutes. The cookies are done when the edges are just –and no more – starting to darken and the centre still looks soft. Leave the cookies on the hot tray for another 5 minutes and then slide a palette knife under them and move them onto a cooling rack.
  • And give yourself a pat on the back for every cookie that you don’t eat directly off the baking sheet.
  • Tell us what you think