11:10 PMPosted by Sugar and Spice
Hazelnut White Chunk Cookies
This is a quick post with a favorite recipe around here. A little something extra special
for a week day evening. And we will be featuring these lovelies in two posts.
I have prepared a few extra for a wonderful dessert, that Magic of Spice and I have
cooked up for you- Stay tunned.
2 1/4 cups of flour
1 cup of brown sugar, packed (we used dark, but you can also use light)
1/2 cup of granulated white sugar
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of hazelnuts, chopped
1 1/2 cups of white chocolate (you may use chips or bars chopped into chunks; we used both)
1 cup of butter, softened (unsalted)
2 teaspoons of vanilla extract
Preheat you oven to 300 degrees
In a mixing bowl, combine the flour, baking soda and salt, mixing well.
Next, in another bowl, combine the brown sugar and white sugar, then add the softened butter and mix into the sugar.
Add the eggs and vanilla extract to the sugar mixture, and beat until everything becomes fluffy.
Add the dry mixture and white chocolate pieces to the wet mixture, and blend until thoroughly incorporated.
*Freeze the dough for an hour or refrigerate overnight. This will make the dough more difficult to scoop, but will result in a more moist cookie that will last longer without drying out.
Scoop the dough out in tablespoons or a melon baller, and place each ball of dough on a cookie sheet, leaving sufficient room for growth when the cookies flatten.
Bake the cookies at 300 degrees for approximately twenty-five minutes, or until they become golden brown and begin to crisp around the edges.
Cool the cookies on a rack and serve when ready.