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White Chocolate Chip Hazelnut Cookies
You will want to make these cookies again and again. I like to take them to church get-togethers and family reunions. They are rich and scrumptious—crispy on the outside and chewy on the inside. —Denise DeJong, Pittsburgh, Pennsylvania
Ingredients
- 1-1/4 cups whole hazelnuts, toasted, divided
- 9 tablespoons butter, softened, divided
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white baking chips
Directions
- 1. Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste.
- 2. In a bowl, cream the remaining 7 Tbsp. butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, 5-7 minutes. Beat in ground hazelnut mixture until blended. Combine flour, baking soda and salt; add to batter and mix just until combined. Stir in baking chips and reserved 1/2 cup chopped hazelnuts.
- 3. Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 132 calories, 8g fat (3g saturated fat), 14mg cholesterol, 80mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.
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