From Peyton & Byrne: British Baking by Oliver Peyton (Square Peg, 2011)
100g whole hazelnuts
140g unsalted butter, softened
90g demerara sugar
80g caster sugar
1 egg, plus 1 egg yolk
170g plain flour
1/2 tsp salt
3/4 tsp bicarbonate of soda
200g dark chocolate chips
Makes 12 large cookies
Preheat the oven to 180 oC. Line 2 baking trays with baking paper and lay the whole hazelnuts on one of them. Toast them in the hot oven for about 10 mins. Turn off the oven and empty into clean tea towel and rub together to slough off skins, then roughly chop.
Meanwhile, place the butter and eggs in a bowl and beat until creamy. Add the egg and then the yolk, mixing well. Sift the flour, salt and bicarbonate of soda together and gently mix into the butter and sugar mixture, then stir in the dark chocolate and the chopped, toasted hazelnuts.
Lay out 2 pieces of baking parchment and place half the dough into the centre of each, shaping it into a log about 4cm thick. Roll the parchment paper up around the cookie dough and wrap this is cling film. Freeze the dough for about 3 hours.
Preheat the oven to 180 oC. Line 2 baking sheets with parchment paper and set aside. Unwrap one log of the dough and let it sit for about 5-7 mins to soften slightly. Use a sharp knife to slice the first log into 6 pieces, each about 2cm thick, then place these on the prepared tray about 6cm apart. Bake for 15-18 mins, until golden in colour but still soft in the centre. Repeat with second log. The cookies will keep in an airtight container for up to a week.
Verdict: Hmm. A lot of effort and baking parchment origami went into these and whilst they looked rather handsome, their texture was disappointingly cake-y. I followed the measurements exactly, but it seems the bicarb made them puff up rather than spread out in this instance. Making the 2 logs meant it was easy to cook one batch and keep the second log in the freezer until needed. Will be trying out lots of other cookie recipes before I go back to these.