Ingredients
· 250g salted butter, softened
· 3/4 cup caster sugar
· 3/4 cup brown sugar
· 2 eggs
· 1 tablespoon vanilla bean paste
· 2 3/4 cups plain flour
· 1 teaspoon baking powder
· 200g dark chocolate, roughly chopped
· 200g hazelnuts, roughly chopped (I highly recommend roasting them before chopping if you can be stuffed)
· Flaked sea salt
Method
1. Pre-heat oven to 180°C and line 4 oven trays with baking paper (if you don't have that many baking trays, just line 2 trays and bake them in 2 batches. Or you could always halve the recipe, this one makes about 24 cookies. Whatever works for ya!)
2. Cream together butter and both sugars on high speed using an electric mixer with a flat beater for 5 minutes, or until light and fluffy. At this point, you might like to scrape down the sides of the bowl to ensure everything is completely incorporated.
3. Reduce speed to low and add eggs and vanilla extract, beating until well combined.
4. Add flour and baking powder to the mixture gradually, beating until just combined.
5. Remove bowl from the mixer and fold through chocolate and hazelnuts.
6. Cover bowl with plastic wrap and place in the fridge to chill for 30 minutes.
7. Once dough has chilled, remove bowl from the fridge. Take one large tablespoon of mixture, roll it into a ball and place onto prepared baking tray. Repeat with remaining mixture, keeping in mind that the cookies will spread as they cook so don't place them too closely together on the trays.
8. Sprinkle a little bit of flaked sea salt over cookie dough and bake in pre-heated oven for 12-14 minutes or until golden and cooked through.
9. Remove trays from oven and leave cookies to cool for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.