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Double Chocolate Chip + Hazelnut Cookies
We're kind of obsessed with baking cookies in our home. These ones are wonderfully soft with a lovely hazelnut crunch and they're simply irresistible!
Ingredients
Ingredients
- aquafaba
- granulated sugar
- light brown sugar
- vegan margarine
- vanilla extract
- bicarbonate of soda
- plain flour
- cocoa powder
- dark chocolate (70%), chopped into 2cm (1") pieces
- hazelnuts, roughly chopped
Method
- 1
Add the aquafaba to a small bowl and whisk for a couple of minutes until frothy.
- 2
In a separate mixing bowl, cream together the sugars, vegan margarine, vanilla extract and bicarbonate of soda.
- 3
Fold in the aquafaba. Then fold in the flour and cocoa powder until fully incorporated. Avoid over-mixing otherwise the cookies will be a little dense.
- 4
Stir the chocolate and hazelnuts into the dough.
- 5
Divide the cookie dough into 12 and roll each 12th into a ball. Place each ball on a plate and refrigerate for 30 minutes.
- 6
Preheat the oven to 180°C fan / 400°F and line 2-3 large baking trays with baking paper.
- 7
Add 6 balls onto each baking tray 4 inches apart and bake for 12-15 minutes. Note: the cookies will feel soft when you first take them out of the oven but they will harden as they cool down.
- 8
Remove the cookies from the oven and leave to cool on the tray for 10 minutes before placing them on a cooling rack.
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