It's not quite a cookie and not quite a brownie, it's the crownie: a densely chocolatey, soft yet crunchy biscuit packed with whole hazelnuts. The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense experience. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador. Enjoy while the chocolate is still warm.
● 200g butter, at room temperature
● 50g golden caster sugar
● 100g soft light brown sugar
● 1 egg, beaten
● 275g plain flour
● 25g cocoa powder
● 1 tsp baking powder
● 200g dark chocolate, chopped into small pieces
● 200g whole roasted hazelnuts
● Preheat the oven to 160°C and line 2 baking trays with baking parchment.
● In a mixing bowl, cream the butter and sugars until pale and fluffy, then beat in the egg.
● Add the flour, cocoa powder and baking powder, and stir until combined.
● Add the chocolate and hazelnuts, then use your hands to bring everything together into a dough.
● Using your hands, form 16 balls and place them evenly on the prepared baking trays before pressing them down to a thickness of 1.5cm. Bake for 10 –12 minutes on the middle shelf of the oven. They should be cooked but still slightly squidgy in the middle.
● Serve warm, perhaps with ice cream.