Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup hazelnut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped hazelnuts
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, hazelnut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the chocolate chips and chopped hazelnuts.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Total fat: 11g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 85mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 13g
Protein: 2g
Substitutions for ingredients:
- You can use creamy peanut butter or almond butter instead of hazelnut butter.
- You can use milk chocolate chips or white chocolate chips instead of semisweet chocolate chips.
- You can use chopped almonds or pecans instead of hazelnuts.
Variations:
- Add 1/2 teaspoon of cinnamon to the flour mixture for a spiced version.
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
Tips and tricks:
- Make sure the butter and hazelnut butter are at room temperature before mixing.
- Don't overmix the dough or the cookies will be tough.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive look.
Garnishes:
Sprinkle the cookies with chopped hazelnuts or chocolate shavings for an extra touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an extra 2-3 minutes.
Food safety advice:
Make sure to wash your hands and surfaces before preparing the dough. Store the cookies in an airtight container to prevent contamination.
Food history:
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts. She added chopped chocolate to her cookie dough, and the rest is history.
Flavor profiles:
These cookies are nutty, buttery, and chocolatey, with a hint of salt.
Serving suggestions:
Serve these cookies as a sweet treat for dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Chocolatey, Rich, Crunchy