Recipes
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Share32025-11-08 11:20:01
My favourite cookie 🍪
Ingredients
150 g unsalted butter (room temp)
100 g granulated sugar
50 g brown sugar
1 large egg yolk (no white)
1 tsp vanilla extract
200 g all-purpose flour
½ tsp baking powder
¼ tsp salt
100 g roasted hazelnuts, chopped
120 g dark chocolate (60–70 %), coarsely chopped
Instructions
Toast hazelnuts: 10 min at 170 °C (340 °F), let cool, then roughly chop.
Cream butter + sugars together until light and smooth.
Add egg yolk + vanilla, beat until incorporated.
In another bowl, whisk flour + baking powder + salt.
Mix dry ingredients into butter mixture until just combined.
Fold in chopped hazelnuts + chocolate (use knife-cut chocolate for those irregular “crumb” pieces like in your photo).
Shape dough into a log (about 5 cm diameter). Wrap and chill 1 hour.
Slice 1 cm-thick rounds or scoop by spoonfuls onto parchment.
Bake at 175 °C (350 °F) for 12–14 min — until golden at the edges but pale on top.
Cool completely; texture firms as they cool.
Texture: crisp-edged, buttery, slightly crumbly with rich roasted-nut aroma.
Last edited by Agnieszka (2025-11-08 11:35:37)
Share42025-11-08 11:33:51
If you want it more soft
Ingredients
120 g unsalted butter (soft, not melted)
80 g light brown sugar
40 g granulated sugar
1 large egg
1 tsp vanilla extract
190 g all-purpose flour
½ tsp baking soda
¼ tsp salt
100 g dark chocolate (60–70%), chopped into small irregular bits
100 g roasted hazelnuts, roughly chopped
Optional: 1 tsp cornstarch (for extra softness)
Toast hazelnuts 8–10 min at 170 °C (340 °F), then cool and chop.
In a bowl, cream butter + both sugars until smooth and creamy (about 1–2 min).
Add egg + vanilla, beat just until combined.
In another bowl, whisk flour, baking soda, salt, and cornstarch.
Add dry ingredients to the butter mix, stirring just until no dry streaks remain.
Fold in chopped hazelnuts and chocolate.
Scoop 2 tbsp portions (or 50 g balls) onto parchment, 5 cm apart.
Chill 30 minutes (important for keeping them thick and soft).
Bake at 170 °C (340 °F) for 11–12 minutes, until edges are barely set and centers still soft.
Cool on the sheet for 10 minutes — they’ll firm up but stay buttery and tender.
Last edited by Agnieszka (2025-11-08 11:34:41)
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