Hazelnut Butter Chocolate Chip cookies

READY IN: 2hrs 42mins
Recipe by b_dazzld

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.

Top Review by Southern Amie

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!

Ingredients Nutrition

Directions

  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. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F.
  8. Line 2 baking sheets with parchment paper.
  9. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
  10. Arrange 1 inch apart on prepared sheets.
  11. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
  12. Let cool on sheets on racks 5 minutes.
  13. Transfer cookies to racks and cool.
  14. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).

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