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GODIVA chocolate, hazelnut and salt cookies

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A few weeks ago I received a very exciting golden package in the post. It was weighty and shiny and I knew it was stuffed to the gunnels with chocolate. GODIVA chocolate to be precise. For me the best thing to do with a high quality chocolate is cookies. Though they are baked, the flavour is never changed in a cookie or biscuit, unlike in cakes and sponges. It also allows for lots of your own improvisations which is always a bonus. Here I have used two types of their chocolate (why wouldn’t you?) and some hazelnuts for added texture (again why the heck not!?). However if you would prefer white chocolate and pecan cookies you can simply substitute like for like. Almonds would also work, as would salted peanuts with milk chocolate. Endless possibilities. I have published a few cookie recipes on here before, always convinced it was the one. But, although I still love my previous one and do recommend it, I would argue this one is fail safe. AND, for an extra bonus, results in a lovely cracked top which I think is very aesthetically pleasing.

Happy 90th Birthday GODIVA – long may you cocoa concoctions continue!
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GODIVA CHOCOLATE, SEA SALT and HAZELNUT COOKIES

110g unsalted butter

50g dark brown sugar (dark muscavado)

150g caster sugar

210g plain flour

1 large egg

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

100g GODIVA 72% dark chocolate

100g GODIVA dark sea salt chocolate

75g hazelnuts

Preheat the oven to 180C. In a large saucepan melt the butter gently on a low to medium heat. You don’t want it to bubble or spit. Remove from the heat then add the sugars. It will look like its split but don’t worry. Stir in the flour and set aside to cool down for 5 to 10 minutes. During this time chop your chocolate roughly. Toast the hazelnuts for a few minutes using either a shallow frying pan or hot oven. They should be golden and fragrant. Chop roughly also. Once your dough has cooled stir in the egg baking powder, bicarbonate of soda, chocolates and hazelnuts. The chocolate will melt if you add this when the dough is still hot so do let it cool properly. Once you have a smooth dough line two large baking sheets or trays. Roll balls of dough, approximately 1-2 tbsp worth of mix. Place the balls on your sheets, well spaced apart and bake for 10-12 minutes of until light golden but still soft in the middle. Allow to cool on the trays for 5 minutes before transferring to a wire wrack to cool completely. Repeat with any excess dough. They will keep in an airtight container for up to 5 days.

 

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  • Shristi - These cookies are amazing! I have always tried to make cookies that are soft in the middle but always failed this recipe is perfect, Thanks for sharing xxReplyCancel

    • Flora - Thank you so much for giving them a go. Really glad you liked them!ReplyCancel

  • Amanda Beat - My brother is the General Manager of South East Asia GODIVA! Must tell him about your fabulous recipes.ReplyCancel

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