Big Fat Chocolate Chip & Hazelnut Cookies by @ravneeteats

35 min

6 servings

🌾

240 g

Plain flour

🍬

100 g

Golden caster sugar

🍬

50 g

Light brown sugar

🌽

25 g

Cornflour

🫙

2 g

Baking powder

🫙

2.3 g

Bicarbonate of soda

🧂

1.5 g

Maldon salt

🧈

150 g

Unsalted butter

🥚

50 g

Egg

🥚

18 g

Egg yolk

🥜

50 g

Blanched hazelnuts

🍫

100 g

Dark chocolate

🍫

100 g

Milk chocolate

  1. Preheat

    Preheat the oven to 190°C conventional (170°C fan). Line 1 baking tray with parchment paper.

  2. Whisk
    • plain flour
    • golden caster sugar
    • light brown sugar

    Whisk together the plain flour, golden caster sugar, light brown sugar, cornflour, baking powder, bicarbonate of soda, and Maldon salt in a large mixing bowl.

  3. Whisk
    • egg
    • egg yolk
    • unsalted butter

    Whisk the 1 egg and 1 egg yolk in a small mixing bowl. Pour in the 150 g melted unsalted butter.

  4. Add
    • egg
    • egg yolk
    • unsalted butter

    Add the egg-butter mixture to the dry ingredients. Mix with a rubber spatula until a thick cookie dough forms.

  5. Fold
    • blanched roasted hazelnuts
    • dark chocolate
    • milk chocolate

    Fold the 50 g blanched roasted hazelnuts and 100 g dark chocolate into the dough. Fold in the 100 g milk chocolate until evenly distributed.

  6. Divide

    Divide the dough into 6 equal large portions using an ice cream scoop. Place the portions on the lined baking tray.

  7. Chill

    Chill the dough portions in the refrigerator until cold and firm, about 30 minutes. Alternatively, freeze briefly until firm enough to bake.

  8. Bake

    Space the chilled dough portions widely apart on the baking tray. Bake for 15 minutes until the edges are set and lightly golden.

  9. Transfer

    Remove the tray from the oven and let the cookies rest for 10 minutes. Transfer the cookies to a cooling rack to cool further.

Big Fat Chocolate Chip & Hazelnut Cookies by @ravneeteats

35 min

6 servings

🌾

240 g

Plain flour

🍬

100 g

Golden caster sugar

🍬

50 g

Light brown sugar

🌽

25 g

Cornflour

🫙

2 g

Baking powder

🫙

2.3 g

Bicarbonate of soda

🧂

1.5 g

Maldon salt

🧈

150 g

Unsalted butter

🥚

50 g

Egg

🥚

18 g

Egg yolk

🥜

50 g

Blanched hazelnuts

🍫

100 g

Dark chocolate

🍫

100 g

Milk chocolate

Preparation Steps

  1. Step 1/9

    Preheat the oven to 190°C conventional (170°C fan). Line 1 baking tray with parchment paper.

    🍳baking tray
    📜parchment paper

  2. Step 2/9

    Whisk together the plain flour, golden caster sugar, light brown sugar, cornflour, baking powder, bicarbonate of soda, and Maldon salt in a large mixing bowl.

    🌾plain flour
    🍬golden caster sugar
    🍬light brown sugar
    🌽cornflour
    🫙baking powder
    🫙bicarbonate of soda
    🧂Maldon salt
    🥣large mixing bowl
    🥄whisk

  3. Step 3/9

    Whisk the 1 egg and 1 egg yolk in a small mixing bowl. Pour in the 150 g melted unsalted butter.

    🥚egg
    🥚egg yolk
    🧈unsalted butter
    🥣small mixing bowl
    🥄whisk

  4. Step 4/9

    Add the egg-butter mixture to the dry ingredients. Mix with a rubber spatula until a thick cookie dough forms.

    🥚egg
    🥚egg yolk
    🧈unsalted butter
    🌾plain flour
    🍬golden caster sugar
    🍬light brown sugar
    🌽cornflour
    🫙baking powder
    🫙bicarbonate of soda
    🧂Maldon salt
    🥣large mixing bowl
    🥄rubber spatula

  5. Step 5/9

    Fold the 50 g blanched roasted hazelnuts and 100 g dark chocolate into the dough. Fold in the 100 g milk chocolate until evenly distributed.

    🥜blanched roasted hazelnuts
    🍫dark chocolate
    🍫milk chocolate
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/9

    Divide the dough into 6 equal large portions using an ice cream scoop. Place the portions on the lined baking tray.

    🥛ice cream scoop
    🍳baking tray

  7. Step 7/9

    Chill the dough portions in the refrigerator until cold and firm, about 30 minutes. Alternatively, freeze briefly until firm enough to bake.

    🍳baking tray

  8. Step 8/9

    Space the chilled dough portions widely apart on the baking tray. Bake for 15 minutes until the edges are set and lightly golden.

    🍳baking tray

  9. Step 9/9

    Remove the tray from the oven and let the cookies rest for 10 minutes. Transfer the cookies to a cooling rack to cool further.

    🍳baking tray
    ✨cooling rack

Composition

Ingredients

Types

Grains, Sweeteners, Starches, Leavening Agents, Seasonings, Dairy, Eggs, Chocolate

Ingredients

Plain flour, Golden caster sugar, Light brown sugar, Cornflour, Baking powder, Bicarbonate of soda, Maldon salt, Unsalted butter, Egg, Egg yolk, Blanched hazelnuts, Dark chocolate, Milk chocolate

Notes

Unsalted butter (melted), Blanched hazelnuts (roasted, or leave out and replace with another nut or chocolate of your choice)

Allergens

Gluten, Corn, Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

618 kcal

Macro nutrients

Protein: 8.5g, Total Fat: 32.4g, Saturated Fat: 16.1g, Carbohydrates: 75.1g, Sugars: 47.2g, Dietary Fiber: 4.1g, Salt: 0.6g

Nutritional Information

Minerals

Calcium: 77mg, Iron: 4.1mg, Potassium: 305mg, Sodium: 205mg, Magnesium: 66mg

Vitamins

Vitamin A: 160mcg RAE, Vitamin D: 0.7mcg, Vitamin E: 1.4mg, Vitamin B12: 0.4mcg, Folate: 43mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, small mixing bowl, whisk, rubber spatula, kitchen scale, ice cream scoop, baking tray, parchment paper, cooling rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Tea, Party, Holiday Baking, Gift Giving

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crisp edged, Chewy, Soft centered, Chunky, Melty

Flavors

Chocolatey, Sweet, Buttery, Nutty, Caramelized, Salty

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store fully cooled cookies in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 7 days (Store in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 90 days (Freeze baked cookies in a freezer-safe airtight container,Separate layers with parchment paper)