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 toasted hazelnuts
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Spatula
- Bowl
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 the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture and mix until just combined.
7. Stir in the hazelnuts and chocolate chips.
8. Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 150
Fat: 8 g
Carbohydrates: 17 g
Protein: 2 g
Substitutions for Ingredients:
- Unsalted butter: Margarine or vegetable shortening
- Granulated sugar: White sugar, brown sugar, or coconut sugar
- Light brown sugar: Dark brown sugar or coconut sugar
- Hazelnuts: Almonds, walnuts, or pecans
- Semi-sweet chocolate chips: Milk chocolate chips, dark chocolate chips, or white chocolate chips
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
- Substitute the semi-sweet chocolate chips for peanut butter chips for a nutty flavor.
- Add 1 teaspoon of ground cinnamon for a hint of spice.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugars.
- Toast the hazelnuts in a 350°F oven for about 8 minutes before chopping them.
- Use a cookie scoop to get uniform-sized cookies.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve the cookies on a platter with a variety of other cookies.
- Place the cookies in a basket lined with a cloth napkin.
- Arrange the cookies on a cake stand.
Garnishes:
- Sprinkle the cookies with powdered sugar.
- Drizzle the cookies with melted chocolate.
- Top the cookies with chopped hazelnuts.
Pairings:
- Serve the cookies with a glass of cold milk.
- Enjoy the cookies with a cup of hot coffee or tea.
Suggested Side Dishes:
- Serve the cookies with a scoop of ice cream.
- Enjoy the cookies with a bowl of fresh fruit.
Troubleshooting Advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too crumbly, add an extra tablespoon of butter.
Food Safety Advice:
- Do not leave the cookies out at room temperature for more than 2 hours.
- Make sure the cookies are completely cooled before storing them.
Food History:
Chocolate hazelnut cookies have been around for centuries and are believed to have originated in Italy.
Flavor Profiles:
These cookies have a rich, nutty flavor from the hazelnuts and a hint of sweetness from the semi-sweet chocolate chips.
Serving Suggestions:
- Serve the cookies as an after-dinner treat.
- Enjoy the cookies as an afternoon snack with a cup of tea.
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Taste: Rich, Nutty, Chocolatey, Sweet, Decadent