115g plain flour
1 tsp baking powder
pinch of salt
75g butter or margarine at room temperature, diced
115g caster sugar
50g soft light brown sugar
1 tsp vanilla essence
125g chocolate chips
50g hazelnuts, chopped
Preheat the oven to 180C/350F/Gas 4. Grease two or three baking sheets. Sift the flour, baking powder and salt into a small bowl. Set aside.
With an electric mixer, cream together the butter or margarine and the sugars. Beat in the egg and vanilla essence. Add the flour mixture and beat well with the mixer on a low speed.
Stir in the chocolate chips and half of the chopped hazelnuts.
Drop teaspoonfuls of the mixture on to the prepared baking sheets, to form 2cm rounds. Space the cookies 2.5cm - 5cm apart.
Flatten each cookie lightly with a wet fork. Sprinkle the remaining hazelnuts on top of the cookies and press lightly into the surface.
Bake for 10-12 minutes, until golden. With a metal spatula, transfer the cookies to a wire rack and leave to cool completely.
So, the part where it says to space the cookies. Do it. I mean really do it! Otherwise, and I'm talking totally hypothetically here, because this totally didn't happen to me (ahem), you might end up with one giant cookie that fills your entire baking tray. Those suckers spread when they cook.
They also don't photograph very well. I blame this entirely on the cookie (once it was separated in a very delicate siamese cookie operation.
Oh, the other thing to note, when they came out of the oven they were really soft, but in under a couple of minutes they were very crisp.
I also used demerara as I didn't realise I was out of the soft light brown stuff.