CHOCOLATE AND HAZELNUT COOKIES

Breakfast

Perfect at teatime or with breakfast, for a great start to the day.

INGREDIENTS

Flour

250 g

Icing sugar

100 g

Virgilio Selezione butter

150 g

Egg

55% dark chocolate

100 g

Shelled hazelnuts

150 g

Vanilla flavour

1 sachet

Salt

1 pinch

Perfect at teatime or with breakfast, for a great start to the day. Cookies are one of the most famous American recipes; there are countless versions, but all have an unmistakable crumbly texture and a classic round shape.

Place the flour, icing sugar and vanilla in a large bowl. Add the Virgilio butter at room temperature and mix using your hands. Then add the egg and a pinch of salt, and continue mixing to obtain a smooth, even dough.

Use a food processor to chop the hazelnuts and chocolate then add to the dough.

Shape into a block, wrap in cling film and leave to rest in the fridge for about 20 minutes. Meanwhile, pre-heat the oven.

Place a sheet of baking paper on the oven grille and, when the dough has rested, make walnut-sized balls and squash them with the palm of your hand to make the cookies.

Place the cookies on the paper and bake for about 30 minutes at 150°C.

Allow your hazelnut and chocolate cookies to cool before serving. Buon appetito!