These cookies are a-may-zing! They didn't even make it through the weekend. They are all kinds of chocolatey goodness right out of the oven. My best advice is to have a plan to get rid of these cookies fast. You do not want to be responsible for eating all of them.
White Chocolate Hazelnut Cookies
Adapted from this Allrecipes.com recipe
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter, unsalted recommended
3/4 cup white sugar
3/4 cup brown sugar
1 1/4 cup white chocolate chips
1/2 cup chopped toasted hazelnut (can add up to 1 cup)
Preheat oven 375 degrees.
Mix flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
In a separate larger bowl, cream together the butter and sugars with electric mixer.
Add each egg separately, just mixing enough to not see the egg.
With a spoon or spatula, stir in vanilla until just mixed.
Add flour mixture to butter mixture, while stirring with a wooden spoon or spatula until combined. Stir in hazelnuts and white chocolate chips until evenly distributed. Spoon onto parchment lined cookie sheet. Bake for 10 minutes.
Here are my tips to get a fluffier cookie:
Let eggs sit in room temperature for 30 minutes. I let mine set out up to 60 minutes.
Let butter sit in room temperature for at least 3 hours.
Do not overmix your flour mix into your butter mixture. I always hesitate using a hand mixer at this point. It is much too easy to overmix.
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