Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup hazelnut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp 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 (180°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 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 and the centers are set.
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: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 11g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 70mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 14g
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 tsp cinnamon to the flour mixture for a spiced flavor.
- Use dark chocolate chips for a richer taste.
- Add 1/2 cup shredded coconut to the dough for a tropical twist.
Tips and tricks:
- Make sure the butter and hazelnut butter are at room temperature before beating them together.
- 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.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped hazelnuts or chocolate shavings on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a salad would be a nice complement to the cookies.
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 all utensils before preparing the recipe. Store the cookies properly to prevent spoilage.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s. Hazelnuts are native to Europe and have been used in desserts for centuries.
Flavor profiles:
The cookies have a nutty and buttery flavor, with a hint of salt and sweetness from the chocolate chips.
Serving suggestions:
Serve the cookies as a snack or dessert.
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Taste: Sweet, Nutty, Rich, Chocolatey, Buttery