110g soft or spreadable butter
150g light brown soft sugar
1 teaspoon vanilla extract
175g plain flour
Â½ teaspoon bicarbonate of soda
75g toasted chopped hazelnuts
100g dark, milk or white chocolate chips
First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.
Pre-heat the oven to 180Â°C, gas mark 4
Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15â16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.
As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.