Hazelnut-Butter Cookies With Mini Chocolate Chips
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour3 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Sugar1 large
Egg1 tsp
Vanilla ExtractDirections:
1
Sift first 4 ingredients into medium bowl
2
Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy
3
Beat in egg and vanilla
4
Beat in flour mixture
5
Stir in chocolate chips
6
Cover and refrigerate at least 2 hours
7
(Can be prepared 1 day ahead
8
Keep refrigerated
9
Soften dough slightly at room temperature before shaping
10
) Preheat oven to 350°F
11
Line 2 baking sheets with parchment paper
12
Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls
13
Arrange 1 inch apart on prepared sheets
14
Bake 1 sheet at a time until cookies are golden brown, about 12 minutes
15
Let cool on sheets on racks 5 minutes
16
Transfer cookies to racks and cool
17
(Can be made 5 days ahead
18
Store airtight between sheets of waxed paper at room temperature
19
) Sift first 4 ingredients into medium bowl
20
Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy
21
Beat in egg and vanilla
22
Beat in flour mixture
23
Stir in chocolate chips
24
Cover and refrigerate at least 2 hours
25
(Can be prepared 1 day ahead
26
Keep refrigerated
27
Soften dough slightly at room temperature before shaping
28
) Preheat oven to 350°F
29
Line 2 baking sheets with parchment paper
30
Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls
31
Arrange 1 inch apart on prepared sheets
32
Bake 1 sheet at a time until cookies are golden brown, about 12 minutes
33
Let cool on sheets on racks 5 minutes
34
Transfer cookies to racks and cool
35
(Can be made 5 days ahead
36
Store airtight between sheets of waxed paper at room temperature)