White choc chip and hazelnut cookies

Chocolate chip cookies
Average rating: 3 out of 5 star rating

Woman's Weekly recipe The ultimate cookie packed with crunchy nuts and oozing with melted white chocolate pieces - perfect!

  • Makes: 20

  • Child friendly

Ingredients

Woman's Weekly cookery editor Sue McMahon says: These cookies are also good with pecan nuts instead of the hazelnuts.

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  • 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

  1. Set the oven to 190°C or gas mark 5.
  2. Put all the ingredients into a bowl and beat together to mix. Spoon
  3. 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.
  4. 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

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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.

http://www.goodtoknow.co.uk/recipes/380762/White-choc-chip-and-hazelnut-cookies