Beat the butter with the sugars and vanilla essence until light and creamy. Gradually incorporate the eggs, one at a time ensuring that you do not curdle the mixture. Sift together the flour and baking powder and fold into the cookie mixture. Fold in the chopped chocolate, hazelnuts and milk. With the aid of an ice cream scoop, divide the mixture up into balls and place on a lined baking tray, leaving enough space in between the cookies. Bake in a moderate oven at 175°c, for 20 minutes or until golden brown. Cool on the tray before removing the cookies onto a wire rack.


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