Sweet, salty, chewy & crunchy – these chocolate chip cookies with sea salt and roasted hazelnuts make the perfect afternoon treat, midnight snack… or inappropriate breakfast.
If I lived in the world of Game of Thrones, my house sigil would be a chocolate chip cookie. While other houses are forging swords and training dragons, mine will be in the kitchen driving our enemies to distraction with the smell of freshly baked cookies wafting out over the battlefield.
Speaking of enemies, I’m currently engaged in a war with an unidentified rubbish dumper living in one of the neighbouring apartments. Our recycling bins are kept in a communal area, and every week somebody fills them with bags of general waste. The landlord has failed to solve the problem, so every Monday I am faced with the decision to move the rubbish to the correct area outside (enabling the dumper’s bad behaviour) or just ignore it.
So far the longest I’ve managed to leave it is four weeks, resulting in a huge pile of rubbish covered in ants and flies – disgusting! Maybe I’ll just have to use these cookies to entice my neighbours into my apartment, then lock the door and make them sit through a lecture on proper waste and recycling etiquette.
Luckily nothing is more soothing than baked goods and a cup of tea, so these cookies are just what I need to calm my rage.
While they do keep well in an airtight container, there’s nothing quite like a cookie eaten warm from the oven with the chocolate still molten and gooey. Fortunately (or unfortunately), I’ve devised a method to ensure I am never more than 15 minutes away from freshly baked cookie goodness.
Simply roll the dough into a log and wrap in non-stick baking paper. Chill in the fridge until firm, then slice into discs and store in the freezer. You can then bake them straight from frozen whenever the need for a warm cookie strikes – they’ll just need a couple of extra minutes in the oven. The disc shape bakes more evenly compared to a frozen ball that tends to brown around the edges while the centre is still cold.
- 125 g butter softened
- 100 g white granulated sugar
- 100 g soft brown sugar
- 1 egg
- 1 t vanilla extract
- 185 g white flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1 t flaky sea salt
- 100 g hazelnuts lightly toasted and roughly chopped
- 100 g dark chocolate chopped into chunks
- 100 g milk chocolate chopped into chunks
No need to heat the oven yet - this cookie dough needs time to chill for for the best result.
Cream butter and sugars until smooth. Add egg and vanilla and beat again until combined.
Measure out flour, baking powder, baking soda and sea salt, and incorporate into the mixture. Add chocolate and nuts and mix through.
Transfer dough to the fridge and chill for at least 30mins before baking. When ready, preheat oven to 160C (fan bake) / 180C (bake) and line a baking tray with non-stick baking paper.
Roll heaped tablespoons of dough into balls and arrange on baking tray, leaving plenty of space in-between. Bake for 10-13mins until golden brown. Keep an eye on them from 10mins onwards, as they can go from undercooked to overcooked very quickly.
Remove from the oven and leave to cool first on the tray, then when hardened transfer to a wire rack.
Store in an airtight container at room temperature. They also keep well in the freezer in a snap-lock bag or sealed container.