Hazelnut chocolate chip cookies

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves48
  • DifficultyEasy
40g rolled oats
315g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
220g unsalted butter, room temperature
200g muscovado sugar
200g caster sugar
2 large eggs
5 ml pure vanilla essence
125g English toffee, finely chopped
115g hazelnuts, toasted, husked, and chopped
350g milk chocolate chips
1) Preheat the oven to 160°C / gas mark 3. Line two heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, bicarbonate of soda, and salt. Set aside.

2) Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

3) For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 2 1/2 cm apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

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