In a large bowl, mix the flour and baking powder.Melt the butter over medium heat. Once melted, pour it into another bowl then add the brown sugar. Mix well until you obtain a homogeneous mixture.Add the whole egg and mix again until the texture is smooth and shiny.Pour half of the flour-yeast mixture into the bowl, mix a little with a spoon, then pour in the rest without mixing.Cut the dark chocolate into pieces using a large knife then add them to the preparation in the bowl. Do the same with the hazelnuts. Mix until the chocolate and hazelnuts are well incorporated. Cover the bowl and place it in the refrigerator for 30 minutes.
Preheat your oven to 180°C.
Using an ice cream scoop or a tablespoon, form balls of dough and place them on a baking tray covered with baking paper. Space them well so that the cookies do not merge together during baking. Lightly sprinkle the pasta balls with fleur de sel.Bake for 10 minutes. After 8 minutes of cooking, open the oven, take the baking tray and tap it gently on the work surface. This will allow the cookies to spread well. Bake again for 2 minutes. Once cooked, leave to rest for 5 minutes then carefully place the cookies on a rack by sliding them and let them rest for at least 10 minutes before eating them.
Bon appétit!
