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chocolate and hazelnut cookies

Dark chocolate cookies

21 October 2014 By Charlotte Pike 2 Comments

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Over the last few weeks, I’ve been experimenting with cookies, and what makes the perfect cookie. Cookies are quite a personal thing – not everyone likes the same thing, but generally, people can agree on a crispy edge and a softer centre as desired qualities for a jolly good cookie.

For me, a soft cookie is a very good thing. Soft centred, and a little chewy, but not in the way of synthetic, over-sugared supermarket fare. I am also not a fan of the fat, crumby cookies – they are large, but insubstantial and unsatisfying.

Soft cookies get their texture from a mix of sugars and raising agents. Brown sugar gives a chewier texture and caster sugar makes them crispier and crunchier. Baking powder and bicarbonate of soda give them a more open texture – something  I don’t rate in a cookie. 

These cookies are soft and I am careful not to overcook them, so they stay as soft as possible, too. Cooling them briefly on the baking tray will cook them a little further before allowing them to cool on a wire rack, which will prevent them from becoming soggy.

These are deep and dark in flavour. They are incredibly satisfying without being too sweet and sugary. The rest is up to you – I used dark chocolate chunks and toasted hazelnuts, but feel free to add whichever bits you like for texture.

Dark chocolate cookies

Makes around 16-20, depending on size

Ingredients

125g salted butter
125g dark brown soft sugar
125g caster sugar
1 egg, beaten
1/2 tsp sea salt
1 tsp vanilla extract
50g cocoa powder
220g self-raising flour
200g chocolate pieces, or a mixture of 150g chocolate and 50g fruit or nuts

Method

Preheat the oven to 180C/Gas Mark 4. Line two large baking trays with non-stick baking paper.

Place the butter and sugars into a bowl or stand mixer and beat together well, until smooth and mid-brown in colour. 

Next, add the beaten egg, salt and vanilla and mix well. And now, sift in the cocoa powder and self raising flour. Beat to form a stiff dough.

Finally, stir in the pieces you are using. Pinch off pieces of mixture and roll into round balls and place well-spread out on to the baking sheets. Once all the mixture is rolled into balls, take a flat-bottomed drinking glass and press the cookies down to flatten them. They still want to be about 10-15mm thick, but it does make them look better once cooked.

Bake in the preheated oven for 10-15 minutes (my oven takes around 12 minutes) until slightly firm around the edges, but retaining a soft centre. Allow to cool on the baking tray for 10 minutes after removing from the oven, then transfer to a wire rack to cool fully (or enjoy whilst warm!)

Filed Under: Baking, Recipes, Uncategorized Tagged With: best chocolate recipe, best cookie recipe, chewy cookie recipe, chocolate and hazelnut cookies, chocolate cookie recipe, Cookie recipe, sort cookie recipe

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About Charlotte

Charlotte Pike MBE is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is a member (and former Chair) of the Guild of Food Writers and is a member of the Slow Food Chef Alliance.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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