This recipe has followed me since I was a child and I must have made them hundreds of times.
They are great for any occasion or for a weekend snack.
They are great for any occasion or for a weekend snack.
75g lactofree butter
100g sugar
50g dark brown sugar
1 teaspoon vanilla extract
1 egg
150g plain white flour
½ teaspoon salt
½ teaspoon carbonate of soda
100g dark chocolate buttons
50g chopped hazelnuts
100g sugar
50g dark brown sugar
1 teaspoon vanilla extract
1 egg
150g plain white flour
½ teaspoon salt
½ teaspoon carbonate of soda
100g dark chocolate buttons
50g chopped hazelnuts
Preheat oven to 175 degrees.
Whisk together butter and the sugars until all incorporated and fluffy.
Whisk in the vanilla and the egg, until it starts to turn a bit paler in colour.
Turn in the flour, salt and soda, until well combined.
Finish off by turning in the chocolate and hazelnuts.
Whisk in the vanilla and the egg, until it starts to turn a bit paler in colour.
Turn in the flour, salt and soda, until well combined.
Finish off by turning in the chocolate and hazelnuts.
Using two teaspoons, spoon walnut sized dollops of cookie dough on a baking sheet covered with baking paper. Make sure to leave a lot of space between the cookies as they will spread.
Bake for about 8-10 minutes, watch them the last few minutes, they will puff up and then they will sort of deflate, as soon as they are deflated, that is when they are done.
Leave on the baking sheet for a few minutes, then transferee to a wire rack to cool.
No comments:
Post a Comment