Chocolate Baking

Triple chocolate and hazelnut sheet cookie

Name: Triple chocolate and hazelnut sheet cookie
Yield: 15
Ingredients: 100g dark (70%) chocolate, chopped; 200g unsalted butter; 200g brown sugar; 1 egg; 1 cup (100g) hazelnut meal; 1 cup (150g) plain spelt flour; 2 tbs cocoa powder; 1/2 tsp bicarbonate of soda; 150g each roughly chopped white and milk chocolate; 1/3 cup (50g) hazelnuts, roughly chopped

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by Phoebe Wood

May 05, 2016

Forget rolling out the dough, chilling it and cutting into individual cookies: this simple ‘sheet cookie’ is something between a brownie and a biscuit – and better than both. It’s fudgy and nutty, with molten bursts of white, dark and milk chocolate

100g dark (70%) chocolate, chopped
200g unsalted butter
200g brown sugar
1 egg
1 cup (100g) hazelnut meal
1 cup (150g) plain spelt flour
2 tbs cocoa powder
1/2 tsp bicarbonate of soda
150g each roughly chopped white and milk chocolate
1/3 cup (50g) hazelnuts, roughly chopped

Method

1.

Preheat the oven to 180°C. Line a 30cm x 40cm baking tray with baking paper.
2.

Melt dark chocolate in microwave and stir until smooth. Cool completely.
3.

Beat butter and sugar in an electric mixer until pale. Beat in egg and cooled dark chocolate, then sift in the hazelnut meal, flour, cocoa and bicarb soda, and fold through.
4.

Fold in the chopped white and milk chocolate and spread onto prepared baking tray. Press hazelnuts into the top. Bake for 25-30 minutes until just firm to touch.
5.

Cool to room temperature before breaking into pieces to serve.