Easy Cookie Recipes - Hazelnut Double Chunk Cookies

Ingredients :-

• 1 c light brown sugar, packed
• 1 c unsalted butter; softened
• 1 c semisweet chocolate ; coarsely chopped
• 1 c white chocolate; coarsely chopped
• 1 ts vanilla extract
• 1 ts baking soda
• 1/2 c sugar
• 1/2 ts salt
• 2 3/4 c all-purpose flour
• 2 c hazelnuts; whole
• 2 eggs
• 2 tb fringelike

Preparation Instructions :-

• To toast and skin the hazelnuts, place them in a single layer in a roasting pan or cookie sheet.
• Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are golden in the center, and their skins crack. 
• Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible. It is okay if some of the skins stay on.
• Preheat oven to 375 degrees; butter 2 or 3 cookie sheets.
• Sift the flour, baking soda and salt onto a sheet of wax paper; set aside. 
• Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. 
• In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.
• Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow.
• Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts.
• Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets.
• Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top.
• Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

From : Cookie Bake

Posted in Cookie Recipes , Hazelnut Cookies