MAKES: 18
Preparation time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
75 g (3 oz) butter, softened, plus extra for greasing
125 g (4½ oz) plain flour
½ tsp bicarbonate of soda
50 g (2 oz) light brown soft sugar
50 g (2 oz) caster sugar
1 tsp vanilla extract
1 large egg
50 g (2 oz) hazelnuts, chopped
100 g (3 ½ oz) plain chocolate, roughly chopped
Preheat the oven to 180°C, gas mark 4. Lightly grease 2 baking sheets.
Combine the butter, flour, bicarbonate of soda, light brown soft sugar, caster sugar and vanilla extract in a food processor and blend for a few seconds.
Add the egg, blend briefly, and then stir in the hazelnuts and chocolate.
Place 9 teaspoonfuls of cookie mixture on each baking sheet, making sure they are well spaced. Bake the cookies for 10–12 minutes until golden brown, and then leave them to cool on the baking sheets.
The cookies can be stored in an airtight container for 5 days.