These flourless cookies are probably the easiest thing I have ever made. It's one of those mix-everything-in-a-bowl type recipe. These cookies are amazingly good for something that requires so little effort. They are crisp around the edges and chewy in the middle. I love the classic combination of hazelnut and chocolate which always reminds me of nutella. I added a touch of salt in and on these cookies because I believe that the salt brings these cookies to another level. The salt is totally optional though if you are not a fan of sweet and salty.
I can't take credit for this recipe of course. It's a Donna Hay recipe which was featured in a weekend paper (Sunday Times?) a couple of weeks ago. I was curious, and I had all the ingredients in my pantry. I'm glad that I tried it because this recipe is definitely a keeper.
Hazelnut and Chocolate Chips Flourless Cookies
Makes about 12
175grams (1 3/4 cup) hazelnut meal (ground hazelnut)
40grams (1/4 cup) cornflour
110grams (1/2 cup) caster sugar
60grams (1/3 cup) brown sugar
1 teaspoon baking powder
Pinch of salt (about 1/8 teaspoon)
100g unsalted butter, melted and allow to cool slightly
1 egg, lightly beaten
1 teaspoon vanilla extract
150grams dark chocolate chips
Flake sea salt to sprinkle
To make Hazelnut and Chocolate Chips Flourless Cookies:
Preheat oven to 180C conventional (or 160C fan forced).
Place the hazelnut meal, cornflour, caster sugar, brown sugar, baking powder and salt in a large bowl and mix to combine.
Add butter, egg and vanilla extract and mix well to combine.
Stir through the chocolate chips.
Roll 2 tablespoons of dough into a ball. Repeat with remaining dough.
Place the balls on baking tray lined with non-stick baking paper, leaving 8cm between each ball to allow room for spreading.
Bake for 10-12 minutes or until golden brown.
Allow to cool slightly on trays before transferring to wire racks to cool completely. Sprinkle a small amount of flake sea salt over cookies while still warm.
These cookies look great! Love the flavour!
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