Golden hazelnut and white chocolate cookies with a crunchy texture, scattered cubes of white chocolate, arranged on a wire rack over parchment

White Chocolate and Hazelnut Cookies

Name: White Chocolate and Hazelnut Cookies
Prep time: 20 min
Yield: 20 Portions
Ingredients: 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

20 Portions

Easy

20 Minutes

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!

Ingredients

Preparation

Ingredients

For the Cookies

175 g

Unsalted butter (softened)

150 g

Light Brown Sugar

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

Dr. Oetker Baking Powder (0.5 tsp)

Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

Dr. Oetker White Chocolate Chunks

Preparation:

Prep:

20 min

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.

Additional information

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Nutritional Information