Hazelnut Raisin Chocolate Cookies

For the Hazelnut Raisin Chocolate Cookies, preheat the oven to 180 °C, spread the hazelnuts on a baking sheet and roast for about 5 minutes until the skin of the hazelnuts cracks and the nuts underneath are lightly browned and fragrant.

Remove, rub with a clean dish towel until the skin is removed. Coarsely chop the hazelnuts and set aside on an oiled baking sheet. Leave oven at the same 180 °C.

For the cookies, mix butter, vanilla pulp and both kinds of sugar in a bowl. Add the egg and egg yolks and mix for 3 minutes until a light-colored dough is formed.

Add the flour and baking powder to the dough and continue mixing until everything is well combined, Then fold in the chocolate, hazelnuts and chopped raisins and mix well.

Line two baking sheets with parchment paper and using a tablespoon, place mounds of dough on the sheets about 5 cm apart.

Turn the oven on convection and bake the two sheets at the same time for about 10 minutes, until the edges of the cookies are lightly browned.

The cookies should remain soft. Then remove from the oven and let cool on the tray.

Preparation Tip:

The hazelnut raisin chocolate cookies are wonderfully juicy, crunchy and fruity at the same time due to the raisins and nuts. If you like, you can also try almonds instead of hazelnuts or different types of nuts.

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