Written By Catherine Parrott

DARK CHOCOLATE, SALT SPIKED AND HAZELNUT BROWN BUTTER COOKIES

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EQUIPMENT:

  • Oven set to 180c

  • 3 x Baking Trays

INGREDIENTS:

  • 80g Skin-on Hazelnuts

  • 225g Butter

  • 5g Fine Salt

  • 220g Light Brown Sugar

  • 65g Caster Sugar

  • 2 Whole Medium Eggs - from the fridge

  • 200g Plain Flour

  • 50g Rye Flour (optional, plain flour also works)

  • 1 Tsp Baking Powder

  • 180g Dark Chocolate

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METHOD:

Toast (this can be done either in an oven set 160 for about 10-15 minutes or directly in a pan, with extra care) your hazelnuts until they are golden and give us a nutty aroma. Set aside to cool completely before chopping up coarsely.

Combine the butter and salt and cook until golden. Decant into a small bowl over another bowl with cold and ice-cubes and mix until cold to touch.

Whisk the butter and sugars in an electric mixer until starting to whip up. Add your eggs and continue to whisk until the mixture is light and fluffy.

Add the dry ingredients and mix through until you have a dough.

Weigh out your dough into 90g balls and spread across your trays and place in your fridge for a few hours to set. (you can also freeze your dough at this stage and defrost before baking at a later date- up to 3 months later)

Once set solid bake in a preheated very hot oven for 10-12 minutes. Tap your cookies to help spread flat before setting aside to cool completely.

Catherine Parrott
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