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Weekend bake: Chocolate chip and hazelnut cookies

Cookies are always popular with most people. Makes approximately 24 cookies.

•  400g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• pinch salt
• 1/2 tsp vanilla essence
• 160g unsalted butter (at room temperature)
• 85g light soft brown sugar
• 85g caster sugar
• 2 medium eggs, lightly beaten
• 120g milk or plain chocolate chips
• 80g hazelnuts broken into pieces

1. Preheat the oven to 180°C/gas mark 4, and grease two baking trays with butter.
2. Put the butter and sugars into a bowl and beat with an electric whisk until pale and fluffy. Add the vanilla essence.
3. Gradually add the eggs, beating well between each addition.
4. Sift the flour, bicarbonate of soda, baking powder and salt, then fold into the mixture.
5. Stir in the chocolate chips and hazelnuts. The dough should now be quite stiff.
6. Take walnut-sized lumps of dough, roll into a ball between your palms then gently flatten. Place them, spaced well apart, on the baking sheets.
7. Bake for 10-12 minutes, until the edges are lightly coloured but the centres are soft.
8. Allow to rest for a minute or two before cooling on a wire rack. Store in an airtight tin.

Related posts:

1. Weekend bake: White chocolate chip cookies
2. Weekend bake: Festive cookies
3. Weekend bake: Chocolate banana loaf