Hazelnut Butter Cookies
Adapted from Bon Appetit
Makes about 4 dozen cookies
Somewhat crumbly dough (probably depends on consistency of hazelnut butter). A light cookie with a nice chewiness in the center. Moderate hazelnut flavor. These overbake quickly so start checking a few minutes early.
Ingredients
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened but still cool
1 cup creamy unsalted hazelnut butter*
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 12-ounce package semisweet chocolate chips (2 cups)
Directions
Whisk together flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugars in large bowl for 3 minutes at medium-high speed until light and fluffy. Beat in hazelnut butter until smooth, then beat in egg and vanilla. Stir in flour mixture just until combined, scraping down the sides to ensure complete mixing. Stir in chocolate chips. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using a small cookie scoop (about 2 teaspoon), drop the dough 1 inch apart onto baking sheets. Don’t bother trying to shape them, as the dough is a little crumbly. Bake 1 sheet at a time until cookies are lightly golden around the edges, set on top but still soft to the touch, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to wire racks and cool.
*To make your own hazelnut butter, toast 2 cups of hazelnuts in a 350 degree oven until fragrant, about 10-12 minutes. Grind it in a food processor until it forms a paste. Continue to run the processor as you drizzle in vegetable oil until you have a creamy consistency. You'll need 2-4 tablespoons of oil. This makes about 1 cup of hazelnut butter..
