Oats, hazelnuts and chocolate chips combine in these Chocolate Chip Hazelnut Cookies to result in a cookie that's crispy on the outside and chewy in the middle.
100gcaster (superfine) sugar (or granulated white sugar)(½ cup / 3.5oz)
190gunsalted butter, room temp (notes)(6.7oz)
1 ½tablespoonsmilk(notes)
½cuprolled oats
1cupdark chocolate chips(200g / 7oz)
½cupchopped hazelnuts, toasted
50gdark chocolate, extra
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking sheets with baking paper.
In a medium bowl, sift together the flour, corn flour, baking soda and salt then whisk to combine.
In a separate bowl, with an electric mixer (or using a stand mixer with paddle attachment), beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk, the remainder of the flour and the oats. Mix until it starts forming big clumps (don't overmix).
Finally, add the choc chips and hazelnuts and give the mixture another mix on low until just mixed through.
Use a medium ice cream scoop to scoop the dough and transfer to the baking sheet. Space the cookies about 2 inches apart.
Bake for around 18 minutes, turning the baking trays halfway through until golden on the edges.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
Meet the extra chocolate and drizzle over the top then let them set before serving
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.