Boozy Choc-Hazelnut Cookies
These Boozy Choc-Hazelnut Cookies are truly up there as some of the best cookies ever!
Chocolately, nutty, and chunky, with a kick of salt on top, they are ridiculously good. The addition of nutella gives them a soft fudgy like center, and the frangelico gives them an adult boozy edge. And just when you think it couldn’t get any better, they are chock full of hazelnuts and dark chocolate chunks. Although they keep well, these won’t last very long.
– 125g unsalted butter, softened
– 1/2 cup brown sugar
– 1 egg
– 1/2 cup nutella
– 1 3/4 cups plain flour + 2 tbsp extra
– 1/4 cup cocoa powder
– 1 tsp baking powder
– 1/4 cup frangelico (optional*)
– 200g dark chocolate, chopped into chunks
– 120g hazelnuts
– Sea salt flakes
Preheat oven to 180 degrees celcius.
Place the hazelnuts on a baking tray and toast in the oven until just golden. Remove from tray and roughly chop.
Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add egg and nutella and beat until combined. Sift over the flour, cocoa and baking powder and stir through until just combined. Add frangelico, chocolate chunks, and hazelnuts and mix until evenly incorporated.
Measure out 2 tablespoons worth of dough for each cookie, and roll into balls. Place onto trays, leaving room for the cookies to spread. Bake in a preheated oven for 17-18 mins or until just set. Sprinkle the cookies with a little sea salt flakes as soon as removed from the oven. Leave to cool slightly on trays (2-3mins) before transferring to a wire rack to cool.
*If you prefer to go booze free without the frangelico then omit the additional 2 tbsp of flour as well.