Ingredients:

• 230 grams unsalted butter, melted
• 1-2 tablespoons instant coffee
• 1 cup light brown sugar
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 3 cups (360 g) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate soda
• 1 teaspoon salt
• 1 cup hazelnuts, roughly chopped
• 200 grams dark chocolate, roughly chopped
• Sea salt flakes to finish
• 150 grams dark chocolate, melted for an option drizzle

Method:

1. Pre heat oven at 180C. Line 3 large baking trays with baking paper and set aside.
2. In a small pan, melt butter and mix through instant coffee. Add 1 tablespoon of instant coffee for a mild coffee flavour and 2 for a stronger flavour.
3. In a stand mixer with paddle attachment or bowl place unsalted butter and coffee mixture with brown sugar, caster sugar and bet for a few minutes until incorporated.
4. Add in vanilla bean paste and eggs, one at a time and mix through.
5. Sift in flour, baking powder, bicarbonate soda and salt, mix on low until just incorporated – do not over mix as it will cause cookies to bake tough.
6. Fold in hazelnuts and dark chocolate chunks.
7. Using a medium cookie scoop (2 tablespoon/30mL volume), scoop cookie dough balls and place onto lined baking trays ensuring there is at least a 2 inch space between them.
8. Bake on the middle rack for 9-11 minutes – my oven isn’t fan forced so 10 minutes is perfect.
9. Once taken out of the oven immediately sprinkle with sea salt flakes if you are not adding glaze. Allow to sit on the tray for a further 10 minutes before gently placing them on a cooling rack. If you are adding a chocolate glaze allow cookies to cool down on rack before glazing and then sprinkle sea salt flakes (optional).

Tips/Substitutions:

• • Place in an airtight container at room temperature for up to a week.
  • Freeze in an airtight container for up to 3 months after baking.

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