Yield
20
Prep Time
15mins
Cook Time
15mins
Difficulty Level
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Ingredients

  • 185 g butter, softened
  • ¾ cup brown sugar
  • ¾ cup caster sugar
  • ½ tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups plain flour
  • ½ tsp bicarbonate of soda
  • ½ cup dark choc chips
  • ½ cup milk choc chips
  • ½ cup white choc chips
  • 2/3 cup hazelnuts, roughly chopped
01.

Preheat oven to moderately slow, 160 C. Line 3 oven trays with baking paper.

02.

In a bowl, using an electric mixer, beat butter, sugars and vanilla together until pale and creamy. Beat in egg and yolk until fluffy and well combined.

03.

Sift flour and soda together into a bowl. Fold through creamed mixture with choc chips and hazelnuts.

04.

Roll heaped tablespoons of mixture into balls and arrange on trays, 5 cm apart. Flatten slightly using floured fingertips.

05.

Bake 10 to 15 mins, until golden. Cool on trays 5 mins before transferring to wire racks to cool completely. Store in an airtight container.

TIP: You can use any combination of choc chips for these cookies.

Photo: Rob Shaw/BauerSyndication.com.au

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