Choc-chunk hazelnut cookies

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
2. Process ¾ cup (105g) hazelnuts in a food processor until finely ground. Coarsely chop remaining nuts.
3. Using electric beaters, beat spread and caster and brown sugars in a medium bowl until light and fluffy. Add egg and beat until combined. Stir in plain and rice flours, chocolate, hazelnut meal and chopped hazelnuts. Roll level tablespoons of mixture into balls. Place on prepared trays, about 5cm apart, and flatten slightly. Bake for 12–15 minutes or until golden. Cool on trays. Serve.