Giant Chocolate-Hazelnut Shortbread Cookies.

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Quickly toast the nuts for about 8-10 minutes and let them cool before using.

3. 3

   With an electric mixer, beat the butter and the sugar for 2 minutes until creamy.

4. 4

   Add vanilla, flour, cornstarch and salt. Stir until smooth.

5. 5

   Transfer the dough to a baking sheet lined with parchment paper and gently press it to form a disc of 20 cm wide.

6. 6

   Top with hazelnuts and chocolate chips lightly pressing on the dough.

7. 7

   Bake for 20 to 25 minutes.

8. 8

   Let it cool slightly before cutting the shortbread in pieces.

9. 9

   Enjoy at room temperature or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.