180 grams of white sugar
180 grams of brown sugar
240 grams of room tempered butter
2 teaspoons of baking powder
2 teaspoons of vanilla sugar
350 grams of plain flour
30 grams of baking cocoa powder
80 grams of dark chocolate (70%)
100 grams of hazelnuts
Making Chocolate & Hazelnut Cookies
Whisk the butter and eggs white. My new 50 DK 2nd-hand mixer completely failed me on this task, but at least I got it all packed together. Was it whisked white? No, but they still tasted incredible. So arguably they will be even better if you do it right. Add eggs and flour a little at a time, still whisking, at this point I was stirring by hand (like a crazy person). Add baking powder and vanilla sugar. In the end you add roughly chopped nuts and chocolate. At this point the dough will be a bit sticky, add it to a baking surface with some flour. Roll it into a sausage shape, the flour will help with this, and slice them into 30-40 pieces depending on how big you want your cookies. Put them on a baking tray with baking paper, remember to have some space in between, they melt in the oven, and expand.
Bake until golden, about 9 minutes at 180 degrees Celsius. Cool on a baking rack, store in an airtight container.
Enjoy with coffee or a glass of milk.