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Toast hazelnuts in Ingenio frypan for 2-3 minutes on low heat. Add the butter and mix until melted. Remove from heat.
Add flour, baking powder, sugar and egg, and mix thoroughly. Now add the chocolate chunks and spread out the mixture evenly in the frypan.
Cook on low heat for 5-10 minutes until cookie has spread out a little bit.
Transfer frypan to a preheated 170°C degree oven for approximately 20 minutes (if you prefer a softer centre, bake for less time).
Leave to cool before serving.