Prep 15 mins
Cook 12 mins
Hazelnut butter gives the cookies a deep, rich flavor. It can usually be found in natural foods stores.
- 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, well mixed before measuring
- 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.).
Bliss! The hazelnut flavor was very subtle in these cookies; not overpowering, which I really enjoyed. And there was certainly no shortage of chocolate chips in each bite, which my husband enjoyed. In my opinion, even though there are chocolate chips in this cookie, it's not really for children. I don't think they would be able to pick up the more gourmet flavor of this cookie. My son liked them, but to him, it was just another chocolate chip cookie. Save this recipe for the adults that will appreciate it. :)