Prep 2 hrs 30 mins
Cook 12 mins
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.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup 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)
- 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.) 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.).
I did the Nutella on these as well because I could not find either the hazelnut butter or hazelnuts to make my own compound butter. I made them for my nephew who stayed with me just after my sister had her third child as a treat and he now requests them each time he sees me. They are good just watch them to be sure you do not overcook them thus causing them to be too crisp. It they do come out too crisp, place a damp papertowel in the cookie container overnight and they will moisten right up!