Ingredients

• 225g Vegan butter
• 200g Caster sugar
• 200g Soft brown sugar
• 2Tsp Vanilla extract
• 250g Plain flour
• 2 Tsp Baking powder
• 1/2 Tsp Salt
• 120g Cocoa
• 1 chopped and roasted hazelnuts
• 25g Dairy free milk (soya or oat works best)

Tools

• Kenwood Chef Titanium with dough hook

Method

1. Using the whisk attachment on the Kenwood chef cream the butter and sugar together. Scrape mixture down and whisk again if needed.
2. Add all the other ingredients and and turn mixer on to lowest speed to bring together into a dough. It’s important to stop as soon as the mixer comes together.
3. Divide dough into equal balls weighing 80g each.
4. Place the dough balls onto a lined baking tray, spaced apart and press down slightly with two fingers.
5. Bake at 180C for approx 15 mins. The cookies will be soft when they come out of the oven but they will harden when they cool so don’t be tempted to overcook.