Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped hazelnuts
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating until combined. Beat in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Stir in the hazelnuts and chocolate chips.
7. Drop the dough by heaping tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
8. Bake for 12 to 15 minutes, or until golden brown.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 biscuits
Nutritional Information (per serving):
Calories: 140
Fat: 7g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients:
- Unsalted butter: Salted butter, coconut oil, or vegetable shortening
- Granulated sugar: Coconut sugar, maple syrup, or honey
- Light brown sugar: Dark brown sugar, coconut sugar, or maple syrup
- Eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water)
- Hazelnuts: Almonds, walnuts, or pecans
- Semisweet chocolate chips: Dark chocolate chips, white chocolate chips, or peanut butter chips
Variations:
- Add 1/2 teaspoon ground cinnamon to the flour mixture for a hint of spice.
- Substitute 1/2 cup of cocoa powder for the chocolate chips for a chocolatey twist.
- Add 1/2 cup of dried cherries or cranberries for a fruity flavor.
Tips and Tricks:
- For a more even bake, use an ice cream scoop to drop the dough onto the baking sheet.
- For a crunchier cookie, bake for an additional 1-2 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve on a platter with a variety of other cookies.
- Place in a decorative tin or jar as a gift.
Garnishes:
- Sprinkle with powdered sugar.
- Drizzle with melted chocolate.
Pairings:
- Serve with a glass of cold milk.
- Enjoy with a cup of hot coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk or cream to the dough.
- If the cookies are too soft, bake for an additional 1-2 minutes.
Food Safety Advice:
- Store in an airtight container at room temperature.
- Discard any leftovers after 5 days.
Food History:
Hazelnuts have been used in baking for centuries, dating back to ancient Greece. Chocolate chips were invented in the 1940s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor Profiles:
These biscuits have a sweet, nutty flavor with a hint of chocolate.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as a snack with a cup of tea or coffee.
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Taste: Rich, Nutty, Sweet, Chocolatey