Crunchy Salted Almond Chocolate and Hazelnut Cookies

What better way to enjoy your favourite Lily O'Brien's chocolates than encasing them in delicious cookie dough, and then baking until chewy and crunchy. It's a new way to enjoy your favourite share bag. 

Ingredients

  • 250g plain flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 170g unsalted butter
  • 250g granulated sugar
  • 1 large egg
  • ½ tsp almond extract
  • 40g chopped hazelnuts
  • 165g Lily O’Brien’s Crunchy Salted Almond Chocolate (2 share bags will be enough with some left over to snack on)

Method

  • Combine the flour, baking powder, baking soda, and salt in a bowl and set to one side.
  • Using a stand mixer, place the butter and sugar into the bowl and beat on medium-high speed for a few minutes until light and fluffy.
  • Reduce the speed to low and mix in the egg until completely combined then add in the almond extract.
  • Add dry ingredients to your mixture on a low speed until just incorporated and a dough forms.
  • Cover your bowl in a layer of plastic wrap and place in the fridge for around 20-30 minutes until it’s firm enough to handle.
  • Preheat your oven to 190C / 170C Fan and line two baking trays with baking parchment. Place your chopped hazelnuts on a small plate or in a shallow bowl.
  • Using a small ice cream scoop or a small spoon, scoop out two equal portions of dough for each cookie. Roll the dough between your palms to create a small ball then flatten slightly into a disc shape.
  • Press one Lily O’Brien’s chocolate into the centre of one disc of cookie dough, then add a second piece of dough on top, sealing around the edges so no chocolate is visible.
  • Dip the top of each filled cookie into the chopped hazelnuts and place onto your prepared baking sheet.
  • Continue with the remaining dough, leaving 3-4 inches around each dough ball on the baking tray as these will spread quite a lot once baked. 
  • Bake fo 10-12 minutes or until the cookies are a light golden colour and the edges are just beginning to brown.
  • Leave your cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. These will keep well in an airtight container for three days.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog