Now that Christmas is past, people are planning their New Years celebrations. Our contribution is a wonderful new cookie we discovered this week. The original recipe is called Hazelnut-Butter Cookies with Chocolate Chips, from Bon Apetit. We didn’t have hazelnut butter handy, so substituted Nutella, and it was fantastic!
Try these for New Years Eve, or any time!
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup creamy unsalted hazelnut butter (we used Nutella here)
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 12-ounce package semisweet mini chocolate chips (2 cups)
- Sift first four 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 a day ahead, if kept refrigerated. Soften dough slightly at room temperature before shaping).
- Preheat oven to 350F.
- Line two 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 one sheet at a time until cookies are golden brown, about 12 minutes.
- Let cool on sheets on racks 5 minutes, then transfer cookies to racks and cool.
Option: You can also add 1/2 cup skinless, chopped hazelnuts when you add the chocolate chips, for a nuttier cookie.
Makes about 4 dozen cookies.
Crunchy on the outside, soft and delicious on the inside.