Ingredients:
105g hazelnuts
100g milk chocolate* chunks (used milk cooking chocolate)
125g butter, chopped
225g self-raising flour
135g brown sugar
1 egg
1 teaspoon vanilla extract
Method:
Preheat oven to 180ºC (390ºF).
Add nuts to TM bowl and chop 2 Seconds / Speed 5. Remove and set aside. Add chocolate squares to TM and chop 5 Seconds / Speed 5. Remove and set aside with nuts.
Melt the butter in TM 2 minutes / 60 degrees / Speed 2. Set aside to cool slightly.
Place the flour and sugar in TM bowl and mix 5 Seconds / Speed 4.
Add the butter, egg and vanilla and mix 4 Seconds / Speed 3.
Stir through the hazelnuts and chocolate Reverse /15 Seconds / Speed 4
Using your hands, mould 1 1/2 tablespoons of cookie mixture into a flat round and place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10–12 minutes or until golden. Allow to cool on trays. Makes 18.
Notes:
To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you've removed them from the oven.
Source: Donna Hay
