Chocolate, Sea Salt & Hazelnut Cookies
By Pamela HutsonJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 10-12 minutes
- 1 stick unsalted butter
- 4 tablespoons dark brown sugar (dark muscavado)
- 1½ cup flour
- 1 large egg
- ½ teaspoons baking powder
- ½ teaspoons bicarbonate of soda
- 3.53 ounces (or ½ cup) Godiva 72% dark chocolate
- 3.53 ounces (or ½ cup) Godiva sea salt dark chocolate
- ⅓ cup hazelnuts
Preheat oven to 350˚F and line two baking sheets with parchment paper.
In a large saucepan, melt the butter over low to medium heat, ensuring it doesn’t bubble or pop. Remove the butter from the heat, then add the sugars. It will look like its split, but don’t worry! Stir in the flour and set aside to cool for 5-10 minutes.
Meanwhile, roughly chop the chocolate and toast the hazelnuts, using a shallow frying pan or hot oven, for a few minutes until golden and fragrant. Then, roughly chop the hazelnuts.
Once the dough is cooled, stir in the egg, baking powder, bicarbonate of soda, chocolate, and hazelnuts. If you add these ingredients too quickly, the chocolate will melt, so be patient.
Roll dough into balls using 1-2 tablespoons of dough. Space them out on the baking sheets and bake for 10-12 minutes or until lightly golden and soft in the middle.
Allow to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
Cookies will keep in an airtight container for up to 5 days.