Makes 30 cookies
200g soft dark brown sugar
180g caster sugar
15g sea salt
5g baking powder
1 vanilla pod
400g plain flour
250g chopped dark chocolate
150g chopped toasted hazelnuts
In an electric mixer cream together the butter, sugar, vanilla and salt until light and fluffy. Add the eggs one at a time until fully incorporated. Add the flour and baking powder in stages, gently mixing on a low speed until it forms a firm dough. Finally add the chopped chocolate and hazelnuts and mix in quickly to incorporate them but not so they break up to much.
Mould the resulting mixture into two or three sausage shapes about 5 cm in diameter and wrap in cling film. Chill in the fridge for a couple of hours or until it’s needed.
To bake, preheat the oven to 170 degrees, take a flat tray with a silicone mat or parchment paper. Cut the cookie dough into 1.5cm thick discs and place on the tray with a few centimetre gap between them. Bake for 8 minutes until just set. When they cool the will be nice and chewy in the middle.
Allow them to cool on the tray before moving.
At the restaurant we serve these as part of our ‘Milk and Cookies’ dessert, with malted milk ice cream, vanilla milkshake, chocolate ganache and malted hazelnuts.