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Categories:
flour baking soda baking powder salt unsalted butter butter sugar golden brown sugar egg vanilla chocolate chips
Viewed: 57 - Published at: 6 years agoIngredients
- 1 12 cups all-purpose flour
- 34 teaspoon baking soda
- 12 teaspoon baking powder
- 12 teaspoon salt
- 12 cup unsalted butter, room temperature
- 1 cup creamy unsalted hazelnut butter, well mixed before measuring
- 12 cup sugar
- 12 cup packed golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (12 ounce) package semisweet mini chocolate chips (2 cups)
Method
- Sift first 4 ingredients into medium bowl.
- Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
- Beat in egg and vanilla.
- Beat in flour mixture.
- Stir in chocolate chips.
- Cover and refrigerate at least 2 hours.
- (Can be prepared 1 day ahead.
- Keep refrigerated.
- Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
- Arrange 1 inch apart on prepared sheets.
- Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
- Let cool on sheets on racks 5 minutes.
- Transfer cookies to racks and cool.
- (Can be made 5 days ahead.
- Store airtight between sheets of waxed paper at room temperature.
- ).
