![Crunchy Salted Almond Chocolate and Hazelnut Cookies](https://lilyobriens.co.uk/media/magefan_blog/cookies.jpg)
What better way to enjoy your favourite Lily O'Brien's chocolates than encasing them in delicious cookie dough, and then baking until chewy and crunchy. It's a new way to enjoy your favourite share bag.
Ingredients
- 250g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 170g unsalted butter
- 250g granulated sugar
- 1 large egg
- ½ tsp almond extract
- 40g chopped hazelnuts
- 165g Lily O’Brien’s Crunchy Salted Almond Chocolate (2 share bags will be enough with some left over to snack on)
Method
- Combine the flour, baking powder, baking soda, and salt in a bowl and set to one side.
- Using a stand mixer, place the butter and sugar into the bowl and beat on medium-high speed for a few minutes until light and fluffy.
- Reduce the speed to low and mix in the egg until completely combined then add in the almond extract.
- Add dry ingredients to your mixture on a low speed until just incorporated and a dough forms.
- Cover your bowl in a layer of plastic wrap and place in the fridge for around 20-30 minutes until it’s firm enough to handle.
- Preheat your oven to 190C / 170C Fan and line two baking trays with baking parchment. Place your chopped hazelnuts on a small plate or in a shallow bowl.
- Using a small ice cream scoop or a small spoon, scoop out two equal portions of dough for each cookie. Roll the dough between your palms to create a small ball then flatten slightly into a disc shape.
- Press one Lily O’Brien’s chocolate into the centre of one disc of cookie dough, then add a second piece of dough on top, sealing around the edges so no chocolate is visible.
- Dip the top of each filled cookie into the chopped hazelnuts and place onto your prepared baking sheet.
- Continue with the remaining dough, leaving 3-4 inches around each dough ball on the baking tray as these will spread quite a lot once baked.
- Bake fo 10-12 minutes or until the cookies are a light golden colour and the edges are just beginning to brown.
- Leave your cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. These will keep well in an airtight container for three days.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog