For me chocolate and hazelnuts are a match made in heaven. As a child I loved milk chocolate bars studded with whole hazelnuts. My ideal breakfast was nutella spread generously on a piece of white toast. These days I choose dark over milk chocolate but I still love to have it with hazelnuts. My children share my love of chocolate-and-nut desserts and I know they will love these cookies too. So this is my gift to them on Mother’s Day.
Happy Mother’s Day!
Use heaped tablespoons for the dry ingredients in this recipe
3 tablespoons flour
3 tablespoons ground almonds
2 and 1/2 tablespoons sugar
1/2 teaspoon baking powder
3 tablespoons rapeseed oil
1 and 1/2 tablespoons cocoa
1/2 cup lightly toasted, crushed hazelnuts
1/3 cup dark chocolate chips
Preheat the oven to 350F / 180C / gas mark 4. In a large bowl combine the egg, sugar and oil using a fork. Add the flour, ground almonds, baking powder and cocoa and stir with a large spoon until the dry ingredients are no longer visible. Fold in the hazelnuts and chocolate chips. Drop small spoonfuls of batter onto a cookie sheet and bake for 15 minutes.