Hazelnut-Butter Cookies with Mini Chocolate Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hazelnut butter gives the cookies a deep, rich flavor. Look for it in natural foods stores. Before measuring the hazelnut butter, stir gently with a fork to mix in any oil that has separated from the butter. Ingredients:
1 1/2 cups all purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup (1 stick) unsalted butter, room temperature |
1 cup creamy unsalted hazelnut butter |
1/2 cup sugar |
1/2 cup (packed) golden brown sugar |
1 large egg |
1 teaspoon vanilla extract |
1 12-ounce package semisweet mini chocolate chips (2 cups) |
Directions:
1. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
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