25 cookies:
170g dark chocolate
125g unsalted butter
2 eggs
55g brown sugar
100g castor sugar
¼ tsp vanilla essence
45g plain flour
30g cocoa
6g baking powder
pinch of salt
120g toasted hazelnuts, chopped
115g dark chocolate, chopped
115g milk chocolate, chopped
115g white chocolate, chopped
1. Boil a small amount of water in a pot. Meanwhile chop the dark chocolate into large pieces. Place in a bowl with the butter and fit the bowl in the pot. Turn the heat off and stir the chocolate until all the butter has melted. Remove the bowl from the pot.
2. Beat the eggs on a medium to high speed until fluffy. Add the sugars and vanilla. Continue beating until very light and creamy. Now add half of the melted chocolate and mix slowly to incorporate. Scrape down the sides of the bowl then mix in the other half of melted chocolate.
3. Blend in the sifted dry ingredients and mix for one minute. Now add the chopped nuts and chocolates gently until combined.
4. Spoon cookies on to a nonstick mat (heaped Tbsps) keeping them compact as they will spread a lot. It is better to have a thick cookie so they become crisp on the outside and remain soft in the middle.
5. Bake at 150C for 15 minutes. Allow to cool.
170g dark chocolate
125g unsalted butter
2 eggs
55g brown sugar
100g castor sugar
¼ tsp vanilla essence
45g plain flour
30g cocoa
6g baking powder
pinch of salt
120g toasted hazelnuts, chopped
115g dark chocolate, chopped
115g milk chocolate, chopped
115g white chocolate, chopped
1. Boil a small amount of water in a pot. Meanwhile chop the dark chocolate into large pieces. Place in a bowl with the butter and fit the bowl in the pot. Turn the heat off and stir the chocolate until all the butter has melted. Remove the bowl from the pot.
2. Beat the eggs on a medium to high speed until fluffy. Add the sugars and vanilla. Continue beating until very light and creamy. Now add half of the melted chocolate and mix slowly to incorporate. Scrape down the sides of the bowl then mix in the other half of melted chocolate.
3. Blend in the sifted dry ingredients and mix for one minute. Now add the chopped nuts and chocolates gently until combined.
4. Spoon cookies on to a nonstick mat (heaped Tbsps) keeping them compact as they will spread a lot. It is better to have a thick cookie so they become crisp on the outside and remain soft in the middle.
5. Bake at 150C for 15 minutes. Allow to cool.
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