Ingredients
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scant 1/2 cup sweet butter
1/4 cup soft brown sugar
1/4 cup superfine sugar
1 egg, lightly beaten
a few drops of vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons milk (optional)
1/2 cup shelled hazelnuts, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
salt
Preparation
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Preheat the oven to 350\u00b0F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.
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