Hazelnut cookies with a homemade hazelnut butter paste made from toasted and processed nuts are crunchy on the outside and chewy on the inside.
Hazelnut Butter– 2 cups blanched hazelnutChocolate Chip Hazelnut Butter Cookie– 113 g or ½ cup butter melted– 140 g or ½ cup homemade hazelnut butter stirred well– 100 g or ½ cup brown sugar– 100 g or ½ cup granulated sugar– 1 large egg– 1 tsp pure vanilla extract– ½ tsp baking soda– ½ tsp fine sea salt– 190 g or 1 ½ cups all purpose flour– 150 g or 1 cup chopped chocolate or chocolate chips I like using milk chocolate here
INGREDIENTS
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INSTRUCTION
Start the oven at 350. Toast hazelnuts for 10 minutes on a baking sheet, shaking after 5 minutes. Blend warm ingredients in a food processor.
STEP 1 .
High-speed grinding should finely grind the nuts. Clean and reprocess food processor. Continue this, and the nuts will first remain powdery but then thicken into paste.
STEP 2.
The nuts will be a thin soup with tiny nuts after scraping the bowl and processing for 5-7 minutes. A sealable jar of butter can be refrigerated for weeks. Cookie needs will be exceeded.
STEP 3.
Butter should be almost melted in a heatproof bowl. Add sugars and whisk for 60 seconds. Whisk in the vanilla, salt, and egg for 60 seconds.
STEP 4.
Whisk in hazelnut butter. Stir in flour and baking soda with a rubber spatula. Add chocolate and mix until combined when almost fully mixed.
STEP 5.
Wait an hour on the counter with a tea towel. Heat the oven to 350 F. Place parchment on two greased cookie sheets.
STEP 6.
Leave an inch between cookies when scooping 2 tablespoons of dough onto prepared sheets. Bake for 10-12 minutes until edges are lightly browned.