Choc Chip, Peanut Butter and Hazelnut Cookies

Cook Time 1 hour

Makes 20

Ingredients

170g unsalted butter, softened

95g crunchy or smooth peanut butter

110g white (granulated) sugar

220g brown sugar

2 eggs

1 tsp vanilla extract

335g plain flour

Pinch of salt

1 tsp bicarbonate soda

200g dark chocolate, roughly chopped

70g toasted hazelnuts, roughly chopped

Method

Preheat the oven to 160°C. Place the butter, peanut butter, white sugar and brown sugar in the bowl of an electric mixer and beat on high for 4 minutes, until light and fluffy.

Reduce the speed to medium. Then, add the eggs, one at a time, beating until well incorporated. Add the vanilla extract and beat to combine.

Remove the bowl from the mixer and fold in the flour, salt, and bicarbonate of soda until just combined. Fold through the chocolate and hazelnuts until well combined.

Roll 2 slightly heaped tbsp of dough into balls and place on 2 large lined baking trays, leaving a 5cm gap between cookies to allow for spreading. Bake for 20–22 minutes, or until the edges are golden brown. Let cool and settle on the trays for about 10 minutes before eating warm.