Hazelnut White Chocolate Chunk Cookies
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups skinned toasted hazelnuts
2 tablespoons unsalted butter, melted
7 tablespoons unsalted butter, room temp
1/2 cup lightly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 large egg
1 cup coarse chopped white chocolate
Preheat oven to 350�F and lightly grease baking sheets. Sift flour, baking soda
and salt. Chop 1/2 c. of hazelnuts coarsely, and set aside. Place rest of
hazelnuts and 2 tbl. melted butter into food processor, and process until
mixture forms crumbly paste, about 30 seconds. On medium speed using electric
mixer, cream butter, sugars and vanilla until blended. Add hazelnut butter and
beat on medium to blend, then mix in eggs and blend well.
Add flour mixture and mix on low speed until almost blended; then add chopped
nuts and white chocolate, and stir in by hand. Drop dough by generously rounded
teaspoons about 2" apart onto prepared baking sheets. With fork, press each
cookie down lightly, making crisscross pattern. Bake cookies until firm and
lightly golden, about 16-18 minutes. To store, layer cookies in airtight
container (with plastic wrap or waxed paper between layers) and store in freezer
up to 2 weeks.
Makes 55. |