Description

A simple, classic chocolate chip cookie recipe made grown-up with dark chocolate, flaky sea salt and toasted hazelnuts.

Ingredients

Scale

100g (3.5 oz) blanched hazelnuts
125g (4.5 oz) unsalted butter, at room temperature
100g (3.5 oz) light brown muscovado sugar
50g (2 oz) golden caster (granulated) sugar
1/2 tsp flaky sea salt (I use Malson)
1 large egg
1 tsp vanilla extract
1 tsp baking powder
175g (6 oz) plain (all purpose) flour
75g (2.5 oz) dark chocolate chips

Instructions

Pre-heat the oven to 180 degrees (355 fahrenheit). Spread the hazelnuts out across a baking tray with a lipped edge and toast them for roughly 8 minutes until they are just golden. Remove from the oven to cool.
Beat together the butter, sugars and sea salt until pale. Beat in the egg and vanilla extract until smooth.
Carefully stir in the baking powder, followed by the flour until the dough is just combined.
Roughly chop the toasted hazelnuts and add them along with the chocolate chips to the dough and stir to combine.
Line three baking trays with baking parchment. If you only own two, or your oven only holds two racks you can bake in batches but keep in mind your oven will get hotter the longer it is on so keep an eye on the second batch of cookies – you may need to bake them a little less to avoid them getting crunchy!
Divide the dough into 24 heaped tablespoon-sized balls and space them 3-4cm apart on the baking tray. Bake in the oven for 8-10 minutes until just starting to turn golden around the edges.
Allow the cookies to cool for a few minutes on their trays before sliding them out onto a wire wrack to cool.

Notes

If you can’t find blanched hazelnuts toast them with the skins still on as usual and once they’re cool enough to touch rub off the skins with your fingers or a tea towel. This can be quite fiddly so don’t worry if a bit of skin still remains!

I usually do all my cookies by hand but experimenting when I threw my shoulder out this recipe also comes together well in a stand mixer.