Soft, chewy chocolate chip cookies with crunch hazelnut pieces throughout. You’ll never go for a shop bought cookie again!
Oh cookies… Even just the word makes my mouth water, my attention drift towards thoughts of warm, chewy, soft, chocolatey bites of goodness. At least that’s certainly how I felt about cookies before giving up dairy! Now, the best I’ve managed to find are Sainsburys’ Free From Chocolate Chip Cookies; However, also being free from gluten and wheat, they’re missing some of the best characteristics of a good cookie in my opinion.
And so the long quest started to find the recipe for the perfect dairy free cookie. I’m still not sure I’m there, but these are pretty darn close – and a considerable improvement to any ‘free from’ cookies I’ve eaten. These are best eaten warm from the oven, and the best way to do this is wrap any chilled cookie dough you won’t eat immediately in clingfilm, roll into a sausage shape, freeze, then when you want cookies simply slice off into rounds and bake. And voilà!
These cookies are the perfect mix of crisp, crunchy outside with a soft chewy centre. I’ve added hazelnut pieces and syrup into the dough to give some extra flavour to compliment the chocolate, but you could leave this out if you wish.
What could be better than a freshly baked cookie… go on, give it a try and treat yourself!
Takes 20 minutes, plus baking time. Makes 18
- 75g dairy free butter (I used Pure sunflower)
- 10g Trex
- 60g light brown sugar
- 65g white caster sugar
- 1 egg
- 1 tsp vanilla paste
- 2 1/2 tsp Hazelnut syrup (Monin)
- 130g plain flour
- 55g strong white bread four
- 1/2 tsp bicarbonate of soda
- small pinch of salt
- 35g roasted, chopped hazelnuts
- 75g dark chocolate chips
- In a medium bowl weigh out the flours, bicarbonate, hazelnuts and a pinch of salt. Briefly mix and put aside.
- In a large bowl using an electric hand whisk or a free standing mixer, mix the butter and the sugars for about a minute until fluffy. Then add the egg and vanilla and mix again until combined.
- Add the floury ingredients to the butter and mix with a wooden spoon until only a few small lumps of flour remain (in other words, don’t overtax!). Fold in the chocolate chips.
- Refrigerate the cookie dough for at least 30 minutes but ideally at least an hour (you can leave the dough covered in the fridge for up to 24 hours). During this time preheat the oven to 180 degrees. If you don’t want to bake them all now, wrap some dough in clingfilm and roll into a log shape and freeze until ready to bake.
- Line a large baking tray with grease proof paper. Take a large teaspoon of cookie dough and roll into a ball. Place on the tray and repeat with the rest of the dough. If your dough was frozen, simply cut off slices and place on the tray.
- Bake for about 8 – 10 minutes until lightly golden and still a bit pale in the middle. If frozen, bake for 12 – 14 minutes.
- Leave to cool slightly on the baking tray until firm enough to transfer to a wire rack to cool. That’s if you can resist that long!