2 Way Cookies

PREPARATION

1. Take a pan, add 80 grams hazelnuts and dry roast for 3 - 5 minutes on medium heat until it turns golden brown in color.

2. Remove it from heat.

3. In a mixing bowl, add 200 grams all purpose flour, 30 grams cocoa powder, 100 grams dark chocolate chips, 1 1/2 teaspoons baking powder and mix it well.

4. In a another mixing bowl, add 130 grams butter and whisk it well.

5. Then, add 75 grams powdered sugar, 75 grams powdered brown sugar and mix it well.

6. Now, add 2 eggs one by one and mix it well.

7. Add 1 teaspoon vanilla extract, 150 grams melted chocolate and whisk it well to make it thick.

8. Now, add the prepared flour mixture in it and mix it well to make a thick batter.

9. Take out a scoop from it and place it on a baking tray.

10. Preheat the oven to 350°F/180°C. Bake for 25 minutes.

11. Remove it from oven and allow it to cool.

12. Serve.

Butterscotch Cookies

Servings - 3 - 5

INGREDIENTS

All purpose flour - 250 grams

Butterscotch chips - 150 grams

Baking powder - 1 1/2 teaspoons

Butter - 130 grams

Powdered sugar - 100 grams

Powdered brown sugar - 100 grams

Eggs - 2

Vanilla extract - 1 teaspoon