An easy to make one pan chocolate cookie with both nutty and fruity notes. They're rich, fudgy and super delicious. One is enough to satisfy, though it's possible to squeeze in a second.
In a large saucepan melt the butter, chocolate and sugar over a low heat. Stir until everything is combined, then remove from the heat to cool slightly.
200 g raspberry dark chocolate, 75 g unsalted butter, 225 g dark muscovado sugar
Whilst the above is melting, toast the hazelnuts in a dry frying pan over a moderate heat for about five minutes or until mostly golden. Shake the pan every minute to avoid burning.
50 g skinned hazelnuts
Beat the eggs into the chocolate mixture.
2 large eggs
Stir in the flour and baking powder. You can sieve if your flour or baking powder is lumpy, but I didn't bother.
150 g wholemeal spelt flour, 1 tsp baking powder
Roughly grind the hazelnuts. It's good to have some nubbly bits in it for texture. You can use a pestle & mortar, coffee grinder, food processor or blender to do this. I pulsed mine briefly in my Froothie Evolve power blender.
Stir the hazelnuts into the cookie mixture until just combined.
Leave in a cool place to firm up for thirty minutes or so.
Place heaped tablespoonfuls well apart on a lined baking sheet, or two if needed. If you want a nice round shape, you can roll the mixture into balls first in the palms of your hands.
Bake in a pre-heated oven at 180℃ (350℉, Gas 4) for 10 to 12 minutes. The cookies should be nicely risen with a firm (ish) top.
Leave on the baking tray for a couple of minutes, then use a slice to remove onto a wire rack to cool.
Notes
If you can't get hold of raspberry chocolate, plain dark chocolate will be fine. Or perhaps try orange instead.For a smaller cookie, just use tablespoonfuls of the cookie dough rather than heaped ones.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.