Sugar - Light brown sugar and granulated sugar - are two types of sugar used in this recipe to provide structure and sweetness. The light brown sugar, though has molasses in it, which makes the cookie moist and chewy.

In a large mixing bowl, mix together the butter and sugars together until combined. Add the vanilla and egg and combine. To roast: Simply spread the raw nuts across a baking sheet and pop in a preheated oven (350°F/180°C) for about 10 minutes until they’re fragrant, golden and toasty. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. We also offer retail jars of sweets and boxes of bars of chocolate including all the Great British chocolates found in the UK, Cadbury and Nestle.

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Stand mixer fitted with paddle attachment:Makes creaming that butter and sugar an easy process- you can use electric hand-held beaters too. Baking powder and baking soda - just the right amount to help the rise and chewiness of the cookie. Vanilla extract - If you don't have any, then vanilla bean paste or the seeds of a vanilla pod will do- the vanilla helps layer the flavour. If you’re using skin-on or un-blanched hazelnuts: After roasting the nuts you should notice that the skin starts to easily flake and fall off. Gently rub the nuts with a paper towel or kitchen towel and the skin should easily fall off. A few bits of skin left on the nuts here and there is absolutely fine so don’t worry if they’re being stubborn. Free From Artificial Colours, Free From Artificial Flavours, Free From Artificial Preservatives, Free From Artificial Sweeteners, Free From Genetically Modified Ingredients.

After you’ve roasted and left the nuts to cool slightly, transfer them to a blender and blend or pulse until you get a soft, sandy-looking flour. A few large chunks of hazelnuts left intact is fine. The Dough

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Meanwhile, for the praline, put the 100g hazelnuts in a heavy-based saucepan over a medium-high heat and toast until golden. Add the caster sugar and leave it to melt (don’t stir the sugar or it will crystallise).

Scoop out balls of dough, about 1 - 1 1/2 tablespoons worth and drop onto the prepared baking sheets. Leave at least 3 inches in between the dough to leave room for spreading. Wheat Flour ( Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Sustainable Palm Oil, Chocolate Chips (17%) (Sugar, Cocoa Mass, Vegetable Fats (Sustainable Palm, Shea, Sal), Emulsifiers ( Soya Lecithin, E442, E476), Cocoa Butter, Flavourings), Roasted Nibbed Hazelnuts (3%), Partially Inverted Sugar Syrup, Whey or Whey Derivatives ( Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Flavourings. Lifestyle / Additives Preheat oven to 350°F/175°C. Spread the hazelnuts across a large cookie sheet. Place in the preheated oven roast for 10-12 minutes until the nuts turn a light brown.

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Milk chocolate chunks - I prefer to use a bar of chocolate rather than chocolate chips in my baking; the larger chocolate chunks melt into delicious milk chocolate puddles, whereas the chocolate chips maintain their shape.