Another weekend, another cookie recipe! This is another one I can't take any credit for. I got this recipe from The Anna Edit's blog. They are chewy and gooey in the middle, but crispy on the outside. I am yet to try the white chocolate and miso flavour combination, but I can vouch the milk chocolate and hazelnut cookies are delicious
200g light brown sugar
100g caster sugar
360g self raising flour
1 tsp cornflour
1/2 tsp salt
1 tsp bicarbonate of soda
250g milk chocolate, chopped
100g hazelnuts, chopped
1. Mix the butter and sugars together until fully combined. Once creamy, mix for a further 5 minutes until it is paler, light and fluffy. Mix the eggs in, one at a time. Add the flour, cornflour, salt and bicarbonate of soda and mix. Add the chopped milk chocolate and hazelnuts and combine.
2. Place 10-12 mounds of the mixture onto a plate and freeze for 30 minutes minimum.
3. Preheat the oven to 200 fan. Line a baking tray with tin foil. Bake for 12 minutes (turn the cookies when they have 4-5 minutes left to go) Allow them to cool and firm up on the baking tray before eating.
The brilliant thing about these cookies is you can put the frozen cookie dough into a ziplock bag and keep them in the freezer. Then you can bake them off as and when you need them. You can find my video of how to make them here!