Hazelnut and chocolate butter cookies

Take the butter out a while beforehand so that it is at room temperature when we start with the recipe.

Mix the flour with the salt and yeast.

Bake for about 20 minutes (depending on the oven). Take them out when they are golden brown.

Let cool on a wire rack and once cooled, store in an airtight container.

Do not abuse, they are addictive 😝.

Using a mincer, chop the hazelnuts and dates.

Add the milk and butter to the flour, knead with your hands (preferably with gloves because it is very doughy) until it soaks all the flour, butter and milk.

Add the dates and chopped hazelnuts and mix.

Finally we add the chocolate chips or we can also wait until we make the balls and add a piece to each one individually.

The dough should be consistent. Make a ball and wrap it in plastic wrap.

Place in the refrigerator to harden, about half an hour.

Remove from the refrigerator and make small balls of about 20 g and put them back in the refrigerator for about 20 minutes while the oven heats up.

Turn on the oven to 180 g. When it is hot, take the balls out of the refrigerator, flatten them a little and put them in the oven immediately.