Crispy on the outside and gooey on the inside cookies

Ingredients

• 200 g Unsalted butter (At room temperature, softened)
• 160 g Brown sugar
• 1 pinch Salt
• 2 Eggs (Medium-size eggs)
• 1 packet Vanilla sugar or vanilla extract (Or 1 teaspoon vanilla extract)
• 320 g All-purpose flour
• 1 packet Baking powder (Approximately 10 g)
• 100 g Milk chocolate (Chocolate bar, cut into small pieces)
• 100 g Whole hazelnuts (Already shelled, ready to use)
• 30 g Milk chocolate chips (for topping) (Optional, sprinkle on warm cookies)

Instructions

1. Cream the butter and sugar

   Place 200 g of butter at room temperature in the mixing bowl, add 160 g of brown sugar and a pinch of salt, then mix until a creamy consistency is achieved.

   Time: PT5M

2. Incorporate the eggs and vanilla

   Add the two beaten eggs and the packet of vanilla sugar (or 1 tsp vanilla extract) to the mixture, then whisk until homogeneous.

   Time: PT3M

3. Add the flour and baking powder

   Stir in 320 g of all‑purpose flour and one packet of baking powder, mix until the dough is smooth and free of flour traces.

   Time: PT4M

4. Fold in the chocolate and hazelnuts

   Cut 100 g of milk chocolate into small pieces, add them to the dough along with 100 g of whole hazelnuts, then gently mix to distribute evenly.

   Time: PT5M

5. Chill the dough

   Place the dough in the freezer for about 20 minutes to firm up slightly.

   Time: PT20M

6. Shape the cookie balls

   Divide the dough into balls of about 100 g each (about 12 balls), arrange them on a baking sheet lined with parchment paper, spacing them well.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 160 °C.

   Time: PT10M

   Temperature: 160°C

8. Bake the cookies

   Bake the cookies for about 15 minutes. At halfway (around 7‑8 minutes), lower the temperature to 140 °C and continue baking until the edges are golden and the centre is still slightly soft.

   Time: PT20M

   Temperature: 140°C

9. Finishing and cooling

   Remove the sheet from the oven, immediately sprinkle each cookie with a few milk chocolate chips, let cool for 10 minutes before handling.

   Time: PT10M

Nutrition Facts

Calories

315

Protein

5 g

Carbohydrates

40 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Brown sugar: White sugar + molasses
• Instead of Eggs: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Vanilla sugar or vanilla extract: Pure vanilla extract
• Instead of All-purpose flour: Pastry flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Milk chocolate: Dark chocolate, Chocolate chips
• Instead of Whole hazelnuts: Almonds, Pecans
• Instead of Milk chocolate chips (for topping): Dark chocolate chips

Equipment Needed

• Mixing bowl
• Whisk or spatula
• Chef’s knife
• Cutting board
• Kitchen scale
• Baking sheet
• Parchment paper
• Oven
• Freezer
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Soften the butter at room temperature before creaming.
• Chill the dough in the freezer (or refrigerator) to prevent the cookies from spreading.
• Lower the temperature to 140 °C halfway through baking to achieve a gooey centre.
• Do not touch the cookies immediately after removing them from the oven.

Chef Tips from the Video

• Use very fresh butter and let it soften naturally at room temperature for optimal texture.
• Sift the flour and baking powder to avoid lumps.
• Add the milk chocolate chips only after baking so they stay shiny and melty.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5 to 7 days.

Freezer: Wrap individually then place in a freezer bag, up to 2 months.

Room temperature: At room temperature they stay soft for 1 day, then harden.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator before chilling in the freezer.
• Unbaked dough balls can be frozen for 1 month before baking; add 2‑3 minutes extra baking time.