16 October 2012

Chocolate Chip Hazelnut Cookies

I enjoy posting recipes. Especially tasty ones that are relatively healthy. Key word, relatively.

Not today.

Sometimes, you just need to bake the naughty things to satisfy your sweet tooth. Or chocolate heart. A couple of weeks back there was a Chocolate Blog Hop and I posted that I don't actually like chocolate so it might be a bit of a surprise that I baked cookies that included chocolate.

However, Nutella and white chocolate aren't really chocolate. They don't taste like it anyway, and that's what I've used to make these cookies.

  • 1 cup (250 ml) chocolate hazelnut spread (aka Nutella)
  • 3/4 cup (175 ml) butter or margarine
  • 1 cup (250 ml) granulated sugar
  • 2 eggs
  • 1 tsp (5 ml) vanilla extract
  • 3 cups (750 ml) all purpose flour 
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1 pkg (250 g) dark chocolate chips
  1.  Preheat oven to 350 F (180 C/Gas Mark 4) Line baking sheets with parchment paper; set aside. Beat together hazelnut spread and sugar until fluffy. Beat in eggs, one at a time, until combined; stir in vanilla.
  2. Stir together flour, baking soda, and salt in separate bowl. Add dry ingredients to egg mixture; mix on low speed until combined. Stir in chocolate chips. The dough can be frozen for up to 6 months in a freezer bag; thaw before continuing.
  3. Drop tabspoonfuls (15 ml), at least 2 inches apart, onto prepared baking sheets. Bake for 13 min or until edges are crisp and bottoms are set. Makes about 5 dozen cookies.
Serious, 5 dozen cookies.Unfortunately I only Instagram-ed one of those dozens.

I've swapped the dark chocolate for white and added half a cup for sliced almonds. Real hazelnuts would work too.

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