Chocolate-Hazelnut Cookies
From sunnyd 16 years agoIngredients
- Ingredients shopping list
- 3/4 cup butter, softened shopping list
- 1 cup granulated sugar shopping list
- 1 cup packed brown sugar shopping list
- 1 13-ounce jar chocolate-hazelnut spread shopping list
- 1 ounce unsweetened chocolate, melted and cooled shopping list
- 1 teaspoon vanilla shopping list
- 2 eggs shopping list
- 2-1/2 cups all-purpose flour shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 cup semisweet chocolate pieces shopping list
- 1 cup coarsely chopped toasted and skinned hazelnuts* shopping list
- 5 ounces white chocolate baking squares, melted shopping list
How to make it
- 1. Preheat oven to 350 degree F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.
- 2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.
- 3. Toasting hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don�t burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins. Makes 4 to 5 dozen cookies.
- *Toasting hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don�t burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins
The Rating
Reviewed by 2 people-
I made these this morning - I would give them a 10 if I could...chocolate-y (almost fudgey moist), rich, addictive. Definitely a 5!
krumkake in Chicago Suburbs loved it
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