White choc chip and hazelnut cookies
The ultimate cookie packed with crunchy nuts and oozing with melted white chocolate pieces - perfect!
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Makes: 20
Ingredients
Woman's Weekly cookery editor Sue McMahon says: These cookies are also good with pecan nuts instead of the hazelnuts.
- 175g(6oz) plain flour
- ½ level tsp baking powder
- ¼ level tsp salt
- 125g (4oz) butter, softened
- 125g (4oz) light brown sugar
- Few drops of vanilla extract
- 1 medium egg
- 100g-115g packet of white chocolate drops
- 30g (1oz) whole hazelnuts, halved
Method
- Set the oven to 190°C or gas mark 5.
- Put all the ingredients into a bowl and beat together to mix. Spoon
- level tablespoons of the mixture on to greased baking sheets, spacing them a little apart, to allow room for spreading while in the oven - you will need to bake in separate batches.
- Bake in the oven for 12-15 mins or until golden brown. Loosen each cookie lightly with a palette knife, but leave them on baking sheets to cool. Transfer them to a wire rack to cool completely.
Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container. Nutritional information is for the maximum number of servings
By Sophie Ogley. Photos: Chris Alack. Props stylist: Judy Williams
Nutritional information per portion
- Calories 140(kcal)
- Fat 8.0g
- Saturates 3.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Cemone Farquharson, posted 2 months ago
these cookies were delicious i have made them about 10 times already and as you can see it was only 8 days ago i wrote my last comment lol..
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Cemone Farquharson, posted 2 months ago
i am going to bake these with my daughter so will let you all no of the out come.. hopefully they will be delicious like the oyher recipes i have tryed.. x
