Donal Skehan's dark chocolate, toasted hazelnut and sea salt cookies
These aren’t just any old cookies - these are Donal Skehan’s dark chocolate, hazelnut and sea salt cookies!
Every bit as delicious as they sound, they’re the perfect antidote to a full house in half term.
Dark chocolate, toasted hazelnut and sea salt cookies
Makes: 10 cookies
Ingredients
175g butter
150g granulated sugar
100g light brown sugar
425g plain flour
1 tsp + 1 tbsp sea salt
½ tsp baking powder
½ tsp bread soda
2 large free range eggs, lightly beaten
100g roasted hazelnuts, roughly chopped
200g dark chocolate, roughly chopped
Method
1. Beat the butter with the sugars in a free standing mixer on a high speed until light and fluffy. This will take about 5 minutes.
2. Stir the flour, salt, baking powder, bread soda together in a medium sized bowl. Add a little flour mix to the butter mixture, slowly incorporate the eggs. Reduce the speed to low and add the rest of the flour mixture along with the hazelnuts and chocolate.
3. Divide the mixture in 10 and roll into balls, arranging on a tray lined with parchment paper as you go. Freeze for at least 4 hours or until hard.
4. Preheat the oven to 180°C/350°F/Gas Mark 4.
5. Line another tray with parchment paper and add half the dough balls to this. Making sure they’ve enough space to expand between each cookie. Bake in the preheated oven for 15 minutes until risen and golden. You may need to rotate or turn the trays halfway, depending on your oven.
6. Leave to cool on the tray for at least 5 minutes before moving.