Updated: Oct 29, 2022
Calling out to all the sweet tooth's of the world! Here's a recipe for my favourite choc chip cookies that I hope will be just your cup of tea...
Hazelnut & Choc Chip Cookies
1/2 cup brown sugar
1/2 cup raw sugar
1.5 cups plain flour
1/2 tsp bicarb
1 cup hazelnut meal
1 cup desiccated coconut
1/2 tbsp vanilla
2 large eggs (70g each)
150-200g choc chips
In large bowl combine all dry ingredients
add softened butter
add eggs & vanilla (whisked with a fork)
mix with spoon till soft, almost sticky dough
that can be formed with damp fingers or spooned onto tray
make spoonfuls into 4-5cm rounds approx 1cm high. Press down a little with fingers or a fork
bake 160-170C fan forced for 11-12 mins
will be browned, cool partly on tray then on rack
cookies will be crunchy outside, chewy inside
best served warm with a glass of cold milk
Keep in airtight jar in cool dry place for up to 1 week (if they last that long)
The best thing about this throw-it-all-in-the-bowl-and-mix recipe is how adaptable and forgiving it is. I've used all kinds of flour substitutions, various ground up nuts, added raw cacao instead of half the flour and oops! spilled too much coconut in the bowl... they always came out delicious with just a little variation in texture.
If you like a crispier biscuit, squish them flatter before baking (reduce cooking time by a minute or two and keep an eye on them) or add a tiny bit more butter and use smaller eggs. Using all raw sugar instead of brown will make them crispier. Using all brown sugar, adding an extra egg white and taking away one egg yolk will result in a chewier texture.
I confess, I only weighed the ingredients the first time I made these cookies... now I just wing it and play a kind of cookie baking roulette.