THESE cookies are chocolatey, soft, chewy –and a wee bit gooey. Have we tempted you to bake them? Go on, you know you want to!
The combination of chocolate overload and hazelnuts is just too hard to resist.
Be careful you don’t overcook them – they should still be a little soft when you remove them from the oven.
Thanks to Tate & Lyle for this week’s delicious bake.
100g milk chocolate
100g white chocolate
100g dark chocolate (minimum 70% cocoa solids)
330g Tate & Lyle Light Muscovado Sugar
200g soft, unsalted butter
1 large egg
1 tsp vanilla extract
330g plain flour
¾ level tsp bicarb of soda
1 level tsp baking powder
½ level tsp salt
100g blanched hazelnuts, roughly chopped
Preheat the oven to 180C/Fan160C/gas 4.
Line two baking trays with parchment paper.
Roughly chop all of the chocolate into smallish chunks.
Combine the butter and sugar in a mixing bowl and, using a wooden spoon, beat until light and creamy for 2-3 minutes. Mix in the egg and vanilla and scrape down the sides of the bowl.
Sift together the flour, bicarbonate of soda, baking powder and salt then stir into the creamed mixture to make a soft dough.
Add chocolate and nuts and mix through. Divide into 16, then roll into balls. Place on a tray, cover with cling film and chill for 30 minutes.
Place 3 or 4 balls of dough on each baking tray, well spaced apart as they will spread.
Bake on the top and middle shelves of the oven for 20-22 minutes, swapping the trays over halfway through. They are ready when pale golden and still a little soft.
Leave to firm up a little on the trays before removing with a palette knife to a wire rack to cool. Cook any remaining biscuits in batches.
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