Hazelnut and Chocolate Cookies

    1 hour 25 min

    "I used to cook mini versions of these biscuits for petit fours when I was head chef at the Castle Hotel in Taunton – they really are that good. Even better, the mixture can be made raw, and frozen, then cut and baked when you want fresh biscuits." - Phil Vickery.


    Surrey, England, UK
    2 people made this

    Makes: 30 cookies

    • 225g (8 oz) unsalted butter, softened
    • 225g (8 oz) caster sugar
    • 1 (170g) tin Carnation Condensed Milk
    • 350g (12 oz) self raising flour, sifted
    • 100g (3 1/2 oz) dark chocolate, chopped
    • 100g (3 1/2 oz) roasted hazelnuts, chopped

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. In a large bowl, cream the butter and sugar until pale. Stir in the condensed milk. Mix in the flour and then work in the chocolate and the nuts. Divide the dough in half and place each half in a square of foil or cling film. Roll into two thick sausage shapes. Chill well; this dough will keep quite happily in the refrigerator for a week or so.
    2. When ready to bake, preheat the oven to 180 C / Gas 4.
    3. Peel off the cling film or foil, cut off thick slices, and batch bake in the oven on trays lined with baking parchment for about 15 minutes or until golden brown at the edges, but still a little soft.

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    Reviews in English (2)


    This is a favourite recipe of mine! So quick and easy to make, lovely raw (cookie dough ice cream!) and gorgeous baked as one big cookie to serve in spoonfuls with home-made ice cream.  -  20 Aug 2013


    Nice and easy bikkies, tasted pretty good, and will probably make again. My husband loved them, but on cooling they hardened a bit much for my liking, even ones that were barely cooked.  -  07 Apr 2013

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