White Chocolate and Hazelnut Cookies

Soft, melt in your mouth kind of biscuit that's best served warm… These chocolate cookies will go down a treat, no matter what your household is like!

20 Portions

Easy 20 Minutes



For the recipe  White Chocolate and Hazelnut Cookies

For the Cookies:

175 g Unsalted butter (softened)
150 g Light Brown Sugar
1 Egg Yolk
225 g Plain Flour
about 3 g Salt (Pinch)
2.5 g Dr. Oetker Baking Powder (0.5 tsp)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
100 g Dr. Oetker White Chocolate Chunks
75 g Chopped Hazelnuts




For the Cookies

Preheat the oven to 170°C/375°F/Gas Mark 5. 


In a mixing bowl, beat together the butter and sugar until light and creamy. Beat in the egg yolk and stir in the flour, salt, Baking Powder, Natural Vanilla Extract, Chocolate Chunks and hazelnuts to make a firm dough. 


Drop tablespoons of the mixture, well spaced apart, on baking trays lined with greaseproof paper. Bake in the oven for about 10 minutes until firm and lightly browned. Cool for 10 minutes on the baking trays, then transfer them to wire racks to cool further. Best served slightly warm.

Nutritional Information for the recipe White Chocolate and Hazelnut Cookies

Per Serving Per 100 g / ml
Energy 791 kJ
189 kcal
2135 kJ
510 kcal
Fat 11.37 g 30.73 g
Carbohydrate 18.85 g 50.95 g
Protein 2.26 g 6.11 g
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