Recipe by: Tilly Brook

Source: Recreated Recipe of Tilly Brook from Donna Hay’s “The New Classics”

Serves:  8-12


  • 1 cup (175g) brown sugar
  • ¾ cup (165g) white sugar
  • 150 g unsalted butter, softened
  • 2 tsp vanilla extract or essence
  • 1 egg
  • 1 cup plain flour, sifted
  • ½ cup hazelnut meal
  • ½ tsp of salt
  • ½ tsp of baking powder, sifted
  • 400 g of dark/white chocolate, chopped


Preheat oven to 160 C (356 F).

  • Place brown and white sugars, butter and vanilla in an electric mixer and beat for 8-10mins until pale and creamy.
  • Add egg and beat well until combined.
  • Add the flour, hazelnut meal, baking powder and salt. Mix on a low speed until dough forms.
  • Fold through chocolate.
  • Roll a spoonful of the dough at a time into balls and flatten slightly.
  • Place on baking trays lined with baking paper – make sure it allows room for spreading.
  • Bake for 15-20 mins or until golden.
  • Allow to cool on tray.
  • Serve.

Download PDF here (more photos in this PDF) Australian Chocolate Chip Hazelnut Cookies Tilly Brook