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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
scant 1/2 cup sweet butter |
1/4 cup soft brown sugar |
1/4 cup superfine sugar |
1 egg, lightly beaten |
a few drops of vanilla extract |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
2 tablespoons milk (optional) |
1/2 cup shelled hazelnuts, coarsely chopped |
2 ounces semisweet chocolate, coarsely chopped |
salt |
Directions:
1. Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.
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