Chocolate chip and hazelnut cookies

Serves Icon
Time 55 Minutes
  • 50g hazelnuts
  • 150g unsalted butter, softened to room temperature
  • 150g caster sugar
  • 2 egg yolks, at room temperature
  • 250g self-raising flour, sifted
  • 30g unsweetened cocoa powder (cacao magro)
  • 100g sweetened condensed milk
  • 100g good quality dark chocolate, chopped

How to Make It
Step 1

Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line 2 baking trays with non-stick baking paper.

Step 2

Place the hazelnuts on one of the baking trays and bake for 3 minutes, or until golden. Remove from the oven and while still warm, transfer the hazelnuts to a tea towel. Work quickly to rub the hazelnuts to remove the skins. Set aside to cool slightly, then roughly chop.

Step 3

Place the butter and sugar into a large bowl. Use an electric mixer to beat the butter and sugar together on medium speed until light and creamy (approximately 4-5 minutes). Beat in the egg yolks. Use a large wooden spoon to fold the flour, condensed milk, cocoa, chopped chocolate and hazelnuts until well combined – you may need to use your hands.

Step 4

Turn the cookie dough onto a clean work surface and knead lightly until smooth. Halve the mixture and shape into 2 logs that are even in thickness. Wrap in plastic wrap (cling film) and refrigerate for 30 minutes.

Step 5

Remove logs from the fridge and slice into 1 ½ cm thick cookies. Place the cookies, 2cm apart, on the prepared trays.

Step 6

Bake in batches for 10-12 minutes. Remove from oven and allow to cool slightly on trays before transferring to wire racks to cool completely – buon appetito.

50g hazelnuts|150g unsalted butter, softened to room temperature|150g caster sugar|2 egg yolks, at room temperature|250g self-raising flour, sifted|30g unsweetened cocoa powder (cacao magro)|100g sweetened condensed milk|100g good quality dark chocolate, chopped

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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