What are you waiting for?
It's from a recipe book called A New Way of Cooking With Chocolate from the master chocolatiers behind the Hotel Chocolat brand.
The recipes are based around cooking with the humble cocoa bean – from breakfasts to salads, meat and yes, deliciously chocolately sweet treats like these.
'It's not quite a cookie and not quite a brownie,' it says of these Crownies.
'They are densely chocolatey, soft yet crunchy biscuits packed with whole hazelnuts.
'The added sugar has a mellowing effect, so try making these with a high-percentage dark chocolate for a more intense experience. Choose a chocolate with a roasted nut flavour such as those from Venezuela or Ecuador.
'Enjoy warm while the chocolate within is just molten.'
- 200g butter, at room temperature
- 50 g golden caster sugar
- 100g soft light brown sugar
- 1 egg, beaten
- 275 g plain flour
- 25 g cocoa powder
- 1 teaspoon baking powder
- 200g dark chocolate, ideally 70-85% cocoa content, chopped into small pieces
- 200g whole roasted hazelnuts
Method1 Preheat the oven to 160 °C/gas 3 and line 2 baking trays with baking parchment.
2 In a mixing bowl, cream the butter and sugars together until pale and fluffy, then beat in the egg. Add the flour, cocoa powder and baking powder, and stir until combined.
3 Add the chocolate and hazelnuts, then use your hands to bring everything together into a dough.
4 Using your hands, form 16 balls and place them evenly on the prepared baking trays before pressing them down to a thickness of 1.5 cm.
5 Bake for 10 –12 minutes on the middle shelf of the oven. They should be cooked but still slightly squidgy in the middle, and will smell amazing. Serve warm, perhaps with ice cream.
Nutrition InformationMakes 16
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