These Hazelnut Butter Chocolate Chips Cookies are great alternative to the more popular Chocolate Chip Cookies or Peanut Butter Chocolate Chip Cookies especially to those suffering from peanut allergies.
Apart from its deep, rich flavor, hazelnut butter is also found to be a healthier choice as it contains more than twice as much vitamin E as peanut butter and is higher in cholesterol-reducing monounsaturated fat. It is also a good source of dietary protein and vitamin E. Here is an easy dessert recipe for Hazelnut Butter Chocolate Chips Cookies.
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 ( stir to evenly distribute the oils before measuring)
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)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Sift all purpose flour, baking soda, baking powder and salt into a bowl and set aside.
Combine butter, hazelnut butter, and sugars in large bowl and beat with electric mixer until light and fluffy. Add in egg and vanilla and continue beating to combine.
Add flour mixture and mix just until combined. Fold in chocolate chips. Cover with plastic wrap and refrigerate for at least 2 hours.
Remove dough from refrigerator and set aside to soften at room temperature.
Roll spoonfuls of dough between palms of hands into 1-inch balls. Arrange balls 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 completely.
Store Hazelnut Butter Chocolate Chips Cookies in air-tight containers between sheets of waxed paper at room temperature.