Choco-Nut Cookies

Out of all the things that can be baked, few things smell better than the aroma of freshly-baked cookies. Of course, this is largely due to the considerable amount of butter that goes into them, but as I always say – life is for eating and the amount of butter is greatly divided into the huge number of cookies you will bake! So just make sure that you don’t eat them all yourself… always easier said than done :/

You can mix things up as you like for this recipe – add dried cranberries, pistachios, macadamias. Macadamias with white chocolate and cranberries is one of my favourite combinations, but I also love the earthy fruitiness of dark chocolate chunks with coconut flakes and roasted hazelnuts. So delish.


This recipe will make about 35-40 cookies. You will need:

  • 200g unsalted butter;
  • 100g soft brown sugar;
  • 110g caster sugar;
  • 1 teaspoon vanilla bean paste;
  • 1 egg;
  • 225g self-raising flour;
  • 75g plain flour;
  • 115g hazelnuts, roasted, peeled and coarsely chopped;
  • 150g dark chocolate (70% cocoa), roughly chopped;
  • 50g moist coconut flakes.

Preheat the oven to 180 degrees Celcius.

Line two large baking trays with baking paper.

Beat the butter, sugars and vanilla together in an electric mixer until light and really creamy. Leave the mixer going, and while it’s running add the egg and beat in well. Fold in the flours, nuts, chocolate and coconut until well-combined.


Roll the mixture into a long sausage shape then wrap in cling film. Twist the ends like a big bon-bon. Pop in the fridge for about 30 minutes to firm up. I’ve found this technique a lot more helpful in ensuring consistently-sized cookies. It also saves you the mess of rolling the cookies between your hands and the butter in the cookies melting into your warm skin.


Cut the cookie dough into 1cm thick-rounds and put on the prepared trays, allowing room for the cookies to spread. How many cookies you manage to cut out depends entirely on the thickness of the rolls. Remove the cling film from the edges of each cookie as you lay it down. Restrain yourself from eating the cookie dough!!


Bake the cookies for 15-20 minutes per tray, or until lightly golden. Allow to cool on the trays for 10 or 15 minutes, keeping in mind that they will only get that delicious crispiness when they cool. Transfer to a wire rack to cool completely…it’s relatively safe to nab one to sample at this stage 😉


Best kept in an airtight container for up to one week (if they even last that long). Enjoy with a cup of hot chocolate, chai, coffee, tea…

Seriously, such a simple recipe with mind-blowing results. Why would you even bother buying cookies out? 🙂 xx


5 Comments Add yours

  1. These look so tasty! Always love hazelnuts in cookies!

  2. thehungrymum says:

    I love hazelnuts in bickies – & these look addictive!

  3. these look seriously good!

  4. Love cookies, and the cling wrap trick is a great one!

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