Lightly crisp on the outside, meltingly soft inside, who doesn’t love cookies straight from the oven? Keep a roll of cookie dough in the fridge (for up to a week), and you can enjoy these freshly baked treats any time. Alternatively, the dough can be sliced and frozen, allowing you to ‘bake off’ any number at a time. Freeze on a tray before packing into a sealed bag; allow to defrost for 15 minutes before baking.
- Yield: 18
- 225 g unsalted butter, softened
- 225 g caster sugar
- 1 egg yolk
- 250 g plain flour
- ½ tsp baking powder
- Pinch of sea salt
- 100 g plain chocolate, roughly chopped into 1 cm pieces
- 50 g hazelnuts, roughly chopped
- 2 baking sheets, lightly greased or lined with baking parchment
- Beat the butter and sugar together in a mixing bowl until light and creamy, then mix in the egg yolk. Sift in the flour, baking powder and salt. Using a fork, bring together to a soft dough. Carefully mix in the chocolate and nuts until evenly distributed.
- Lightly dust a piece of greaseproof paper with flour and turn the dough onto it. Shape into a cylinder, about 7 cm in diameter and 20 cm long, and wrap securely in the paper. Place in the fridge for about an hour to firm up.
- When ready to cook, preheat the oven to 170°C/Gas mark 3. Remove the dough from the fridge and cut into slices, 1–1.5 cm thick, using a sharp knife. Place on the baking sheets, leaving plenty of space for the cookies to spread.
- Bake for 20–25 minutes until the cookies are just turning golden brown at the edges. Use a palette knife to transfer them to a wire rack and leave to cool.
- These cookies will keep in an airtight container for up to 2 days.