Hazelnut Chocolate Chip Cookies

I like to call these “little pieces of heaven” because they combine two of the greatest, most heavenly flavors known to humankind - hazelnut and chocolate. Nutella, anyone?! The recipe is based on a white chocolate macadamia nut cookie, but I’ve made several adjustments, and it’s been so long since I got the recipe that I can’t even find the original! In any case, you can use the same basic cookie recipe and just swap the nuts and chocolate if you want white chocolate macadamia instead :-)

Ingredients: (makes about 3 dozen cookies)

2 cups flour (I used a 1:2 ratio of whole wheat to all-purpose)

1 tsp baking soda

dash of salt

1 cup packed dark brown sugar

½ cup granulated sugar

1 cup butter (I used ¼ cup applesauce and about ¾ cup + 1 TBSP canola oil)

2 large eggs

2 tsp vanilla

Add-ins:

~¾ cup chopped hazelnuts

~1 cup dark chocolate chips

Heat oven to 350F. In a medium-sized bowl, combine flour, baking soda, and salt.

In a large bowl, blend the sugars together. Add butter and mix well (if using real butter, mix until a grainy paste forms, otherwise the mixture should be smooth and a little liquidy). Add eggs and vanilla.

Add the flour mixture to the wet ingredients and mix until everything is combined. Fold in the nuts and chocolate chips.

Place tablespoon-sized dollops of batter on a parchment-paper-lined cookie sheet. These cookies have a tendency to spread (especially with the applesauce/oil substitution) so make sure there’s plenty of room between each cookie. Bake for 10-12 minutes. Let cool for a few minutes...then stuff yourself silly!

~Karla

Note: If using the applesauce/oil substitution, refrigerating the dough for about an hour before baking will make it easier to handle when spooning onto the cookie sheets. Refrigerating will also help keep cookies from spreading so much during baking.


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Posted by The Cooks of Cake and Kindness on Friday, June 19, 2015