Chocolate chip and hazelnut cookies

Sorry for being away for so long. I was traveling overseas and soon I will post my adventures!

As every Friday I always bake something for the weekend, I decided making some cookies today! The recipe is from “Donna Hay”. They are yummy! Chocolate and hazelnut is a match made in heaven. A cookie and a big mug of hot chocolate is the perfect combination in this cold weather.

These cookies are easy and quick to make. I prefer them more crunchier and thin than chewy and thick . If you want them smaller just use one tablespoon of the cookie mixture.


Chocolate chip and hazelnut cookies


  • 125g butter, chopped
  • 1 ½ cups (225g) self-raising (self-rising) flour
  • ¾ cup (135g) brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup (105g) chopped hazelnuts
  • 2/3 cup (100g) milk chocolate chunks

P.S.: I substitute the milk chocolate chunks for dark chocolate chips


  1. Preheat the oven to 180°C (390°F).
  2. Melt the butter in a saucepan over low heat. Set aside to cool slightly.
  3. Place the flour and sugar in a bowl and mix to combine. Add the butter, egg and vanilla and mix to combine. Stir through the hazelnuts and chocolate.
  4. Using your hands, moil 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.
  5. Bake for 10-12 min or until golden.

Makes 18

** 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 oven.