Don’t you just love it when you bake something and it actually goes right? Well this just so happened when making these delicious dark chocolate and hazelnut cookies! So obviously I had to share it.
225g (8 oz) unsalted butter, softened
225g (8 oz) caster sugar
170g Carnation condensed milk
350g (12 oz) self raising flour, sifted
100g (4 oz) dark chocolate, chopped
100g (4 oz) hazelnuts, roasted, chopped
In a large bowl cream your butter and sugar together until its pale. Stir in the condensed milk. Then mix in the flour and then work in the chocolate and hazelnuts. On a side note I used ready roasted hazelnuts and did not use the full 100g just because I didn’t want them too overpowering. But feel free to add as much as you want! After you’ve worked in the chocolate and the hazelnuts you want to go ahead and divide the dough in half and place each half in a square or foil cling film. Roll into two thick sausage shapes. Then you need to pop them in the fridge to let the dough chill (I put mine in for about 45 minutes which was enough). These can keep in the fridge for up to a week! When you’re ready to bake, preheat the oven to Gas Mark 4 (180 Celsius or 350 Fahrenheit). Peel the cling film off, then cut into thick slices, and bake in the oven on trays lined with greaseproof paper for about 15 minutes or until golden brown at the edges, but still a little soft. Enjoy!
Would you give these cookies a try?
*This recipe was originally from the cook book ‘A Passion For Puddings’ by Phil Vickery and is not my own.