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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla or hazelnut liqueur
1 (12 oz) pkg miniature semisweet chocolate pieces
6 oz. premium white baking chocolate, cut into 1/2-inch chunks
1 cup hazelnuts, toasted, skins removed, and chopped or 1 cup chopped pecans
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
Beat butter and shortening to combine. Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed just until combined (dough will be stiff). Using a wooden spoon, stir in semisweet chocolate pieces, white baking chocolate chunks and hazelnuts.
Drop dough from a rounded measuring tbsp 2-inches apart onto ungreased cookie sheets.
Bake at 325 for 12 to 14 minutes or until edges are light brown (do not over bake). Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 60 cookies.
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HAZELNUT-CHOCOLATE CHUNK COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla or hazelnut liqueur
1 (12 oz) pkg miniature semisweet chocolate pieces
6 oz. premium white baking chocolate, cut into 1/2-inch chunks
1 cup hazelnuts, toasted, skins removed, and chopped or 1 cup chopped pecans
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
Beat butter and shortening to combine. Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed just until combined (dough will be stiff). Using a wooden spoon, stir in semisweet chocolate pieces, white baking chocolate chunks and hazelnuts.
Drop dough from a rounded measuring tbsp 2-inches apart onto ungreased cookie sheets.
Bake at 325 for 12 to 14 minutes or until edges are light brown (do not over bake). Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 60 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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