It’s a bank holiday Friday. It’s raining. It’s time to bake! I’ve made lots of cookie recipes over the years – sprinkles cookies, oat cookies, traditional chocolate chip cookies, among others. Today I felt it was time to add nuts to the mix.

The combination of chocolate and hazelnuts has long been enjoyed and I’m simply jumping on the bandwagon now. As with all my cookie recipes, I cannot emphasise the importance of chilling your cookie dough before baking. This will help prevent your cookies from spreading in the oven. This recipe makes approx. 16 cookies.

Hope you enjoy!

Amy x

Ingredients
225g caster sugar
200g butter, melted
1 egg
320g self-raising flour
100g chocolate chips/chunks,
Pinch of salt

Method
Cream together the sugar and butter until light and fluffy.

Beat in the egg.

Fold in the flour, chocolate chips and salt.

Bring the dough together, wrap in cling film and chill in the freezer for 30 mins.

When the dough has been chilled, preheat the over to 180C.

Bake the cookies for 12-15 mins and allow to cool slightly on the baking tray before transfering to a wire rack to cool completely.