200gdark chocolate with raspberries (7oz)I used 70%
75gunsalted butter (3oz)
225gdark muscovado sugar (8oz)
50gskinned hazelnuts (2oz)
2large eggsI used a duck egg and a hen's egg
150gwholemeal spelt flour (5 ¼ oz)
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.
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.
Beat the eggs into the chocolate mixture.
Stir in the flour and baking powder. You can sieve if your flour or baking powder is lumpy, but I didn't bother.
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.
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.