👩‍🍳15' preparation – 🍳 15' cooking – 🧑🏿‍🤝‍🧑🏽 7 people

Ingredients (for 35 small cookies):


Butter, sugars

If your hazelnuts are raw, you need to roast them: it gives them more flavour, and a bit of crunchyness. Put them in the oven at 170°C for 15 minutes (turn them every 5 mniutes). They should get golden brown, like on the picture. Then, cut them in halves; set them aside.

Butter, sugars

Preheat the oven at 190°C. Dice the butter, and leave it at room temperature to soften a bit. I use Isigny butter, which is very fatty, so it's already a bit soft! If you can find some, it's great for baking.

Butter, sugars

In a bowl, put the butter and both sugar. Start mixing with the whisk of your robot, or with a hand whisk. At first, it'll look like wet sand.

Dough with vanilla

After 1 or 2 minutes, it should become fluffy, and light yellow. At that point, add the egg. Continue whisking until it is perfectly folded. On the image, you can see the mixture seems quite light, that's the point you want to reach. Add the vanilla extract (the brown liquid on the picture), or the pods of the vanilla bean, and mix to spread them well. This is the "wet mix".

cookie dough

In a bowl, blend the flour, the oat, the baking soda and baking powder (this is the "powdered mix"). Using the paddle attachment of you mixer (or a spatula), or a wooden spoon, add two soupspoons of the powdered mix to the wet mix, blend well. Keep going until all the powdered mix is incorporated to the wet mix. If you were to add it all at once, it would be much harder, and you may not obtain a smooth mixture. Eventually, add the hazelnut halves and chocolate chunks, and give it a good mix to spread them evenly.

Forming a cookie dough sausage

You can either bake them all at once. Or if you're like me, and like them right out of the oven, freeze amount of dough you don't want to eat right now: cookies are very resilient, and freezing them doesn't affect them at all. Prepare a 20cm long square of plastic wrap (you'll need about 3 of them), take one or two soupspoons of dough, put them on them plastic wrap, form a sausage (about 3cm of diameter) and wrap tightly. Do the same fo all the dought, and put in the fridge for about 1 hour.

Cookie wrap for freezing

Afterwards, cut 1cm-2cm wide "slices" of cookies, put them in a freezing bag, then in the freezer. And here are your frozen cookies, only waiting for you to be eaten. But... don't forget to bake them first!

Cookies baked on tray

Now, the baking part. Place a baking sheet on a baking tray. For the fresh dough, depending on the size you prefer, take a teaspoon or a soupspoon to form your cookies, and place them on the baking sheet. Leave 5cm between you cookies: they'll spead while baking! Put the baking tray in the oven for 11 to 15 minutes, depending on whether you prefer them a bit chewy or crunchy (it's 15 minutes on the picture).

Cookies ready to eat

For the frozen cookies, take them out 15 minutes in advance, meanwhile preheat you oven (still at 190°C), and bake them for 15-18 minutes!

Bon appétit !

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© 2020 Mathilde Merx.