Hazelnut Chocolate Chip Cookies
- Kid-friendly
- Vegetarian
- Easy recipes
Ingredients
- 1 cup (250 mL) hazelnuts
- 1/2 cup (125 mL) unsalted butter
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1 cup (250 mL) hazelnut butter
- 1 egg
- 1/2 tsp (2 mL) vanilla extract
- 1-1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) baking soda
- 3/4 cups (175 mL) chopped fine dark (70%) chocolate
Preparation
On baking tray in 350°F/180°C oven, lightly roast hazelnuts, about 8 minutes. While still hot, transfer to terry cloth towel and rub off as much of the skins as possible. Chop; set aside.
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in hazelnut butter, egg and vanilla.
In separate bowl, whisk together flour, salt and baking soda; stir into hazelnut butter mixture in 3 additions. Stir in chopped hazelnuts and chocolate.
Drop by level tablespoonfuls/15 mL, 2 inches/5 cm apart, onto parchment paper-lined baking sheets; with fork dipped in flour, flatten each cookie in crisscross pattern.
Bake in top and bottom thirds of 375°F/190°C oven, rotating and switching pans halfway through, until light golden brown, about 10 minutes. Let cool on sheets on rack.
Makes about 36 cookies.
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