A gift from the kitchen

Cookies don’t always have to come in the same old round, chocolate chip look! Cookies can come in bars rectangular, squared and even triangular if you wish.

The bars look very casual and non-fussy, a little extra homely! Because they are! Very casual, very non-fussy and ultra homely. They are gooey, luscious bars of chocolate-oozing goodness with a chewy toffee cookie base and a good crunch from the toasted hazelnuts!! What more can I say? These bars are everyone’s favourite at my hoouse. They are extremely easy to make, and really delightful to have. You can whip these in minutes! Bake and cool them, then slice them and place them in a nice cookie jar for snacks after lunch with tea.

If you tie a nice looking ribbon around a nice cookie jar filled with these cookies, you will have a delicious “gift from the kitchen” for a friend or neighbour…

Give this recipe a try, you will be happy you did 🙂

PS you can still make these in the round chocolate chip cookie fashion, and use the chocolate pieces whole instead of melted. This will give you another take on the chocolate chip cookie.


Serves: 30
  • 150g butter, softened
  • 25g DS Pure Hazelnut Butter
  • 75g caster sugar
  • 75g soft dark brown sugar
  • 1 egg yolk, beaten
  • 1 tsp vanilla essence
  • 150g flour, sifted
  • Pinch DS Himalayan Pink Salt
  • 50g roughly chopped hazelnuts, toasted
  • 225g milk chocolate pieces (optional melted or used as chocolate pieces)

Preheat Oven to 350F, 180C. Grease a jelly roll sheet and line with baking paper. Set aside.

In a large bowl, Cream butter and Sugar until light and fluffy. Beat in the egg yolk and vanilla. Gradually add the sifted flour and salt. Mix well.

Spoon and spread the mixture onto the prepared baking tin. Top with the chopped nuts.

Bake in the preheated oven for 25-30 minutes, or until lightly browned. Remove and allow the mixture to cool for 10 minutes.

Melt the chocolate in a double boiler. Pour the melted chocolate over the toffee bar. Leave to set for a few minutes.

Cut into squares or bars, just as the chocolate is about to set. Cool completely on a wire rack before storing in an airtight container for up to 5 days.

You can also sandwich two bases together, while the chocolate is still warm, to make a sandwich cookie.

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