This is a lovely cookie recipe to bake with kids as it is simple to make and they love to make the thumb print indents and later fill them with melted chocolate.
The first time we made this recipe we had equal parts hazelnuts to flour but we found that was too much hazelnuts so we tried the below combination which tasted delicious. Feel free to experiment with more or less hazelnuts – just swap in a gram of flour for each gram of hazelnuts that you remove.
We used a mix of dark and milk chocolate as we like the taste but again this is a personal preference so use whatever works for you. Make sure to use good quality chocolate and avoid those bars called cooking chocolate as they taste awful.
Chocolate & Hazelnut Cookies
- 120 g hazelnuts toasted
- 250 g plain flour
- 60 g caster sugar
- pinch salt
- 180 g unsalted butter
- 40 g dark chocolate drops
- 20 g milk chocolate drops
- Toast the hazelnuts and then finely chop them in your food processor
- Add the flours, sugar and a pinch of salt, and process for 20-30 secs until fully combined.
- Add the butter and pulse until the mixture just starts to come together.
- Tip the dough out onto a work surface and knead by hand until smooth.
- Roll the dough into 25 small balls, then transfer to a prepared baking tray.
- Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 minutes before baking.
- Heat oven to 180C/160C fan/gas 4.
- Bake in the oven for 15-20 mins or until light golden brown.
- Melt the chocolate and spoon into the indent on each cookie. Allow to set