Sunday, 30 October 2016


Happy weekend everyone! I'm back with yet another recipe for you to sink your teeth into. So after a truly horrible week I came to the conclusion that I required a much-needed pick me up. I had already booked a nail appointment for next week but I just wanted an instant hit of happy. The way to any girl's heart is obviously food - glorious food.

What should I do on a free Saturday afternoon after work? Bake a batch of chocolate chip cookies, of course! And yes, it was decidedly difficult to not just eat the cookie dough straight out of the mixer, especially for someone who has zero self control...

Makes 24 cookies
200g plain flour, sifted
1 tsp baking powder
1/2 tsp salt
125g unsalted butter
100g light brown sugar
90g granulated sugar
1 tsp vanilla extract
1 large egg
400g milk chocolate chips
75g chopped hazelnuts

Begin by preheating your oven to 180ºC (350ºF/gas mark 4) and lining two baking sheets with parchment paper.

I prepared the hazelnuts first. If you buy them whole, pop them in a blitzer and pulse until they resemble a mixture of fine crumbs and chunky chopped pieces. Similarly, you can always use a sharp knife. Set them aside for later.

Next, combine the flour, salt and baking powder in a bowl. In a separate bowl, or standing mixer, beat the room temperature butter, brown sugar and granulated sugar together until smooth. Add the vanilla extract and the egg, continuing to beat with either an electric mixer or wooden spoon. Gradually add your flour to this mixture, making sure every bit of the flour is combined. At this point, you want to begin adding your chopped hazelnuts and chocolate chips while the mixer is on a slower speed. 

You can use either an ice cream scooper or a heaped tablespoon (my preferred method) to drop the cookie dough onto the baking sheets, spacing them about 5cm apart in order give them a chance to spread when cooking. Bake your cookies for 10-15 minutes, until the edges are a golden brown and the tops feel firm when lightly touched. Allow them to cool on the baking sheets for 5 minutes. In this time they will harden slightly more, but still be gooey and warm on the inside - yum!
Seeing as my family is on a diet and avoiding most sugars, I halved the recipe above and still managed to make 12 good-sized cookies. I baked half of them and froze the other six, separating the cookie dough with parchment paper to keep them from freezing into one big blob. I like the idea of being able to pick a couple out of the freezer after a stressful day and baking them into hot soft gooey loveliness!

Original recipe from Williams-Sonoma Taste 


  1. Sorry to hear that you've had a rubbish week but I'm glad these cheered you up! They sound yummy so I'll have to try them for myself x

    Always, Alice

  2. These look absolutely delicious! Chocolate chip cookies are my absolutely favourite! And enough to cheer anyone up ;)

    Kelly // Velvet and Vibranium


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