Hazelnut Chocolate Chip Cookies
Chocolate chip cookies are taken up a notch with both toasted hazelnuts and Frangelico liqueur! These are seriously good cookies!!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 3/4 cup dark brown sugar
- 1 tbsp Frangelico liqueur
- 1 egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup hazelnuts, toasted and chopped (I used raw & unsalted hazelnuts)
- 1 cup chopped chocolate
Instructions
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In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
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In bowl of a mixer, cream together butter and both sugars until light and fluffy. Add eggs, vanilla, and Frangelico. Beat on high for two minutes, then scrape down sides.
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Slowly add dry ingredients to butter mixture, until just combined. Then fold in hazelnuts and chocolate. Chill dough in fridge for at least two hours, or overnight.
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Preheat oven to 350 degrees. Bake cookies on parchment for 10-12 minutes.
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***If using both cookie doughs to make double trouble cookies, use a small cookie scoop to form both types of dough into balls. Then take one of each dough balls, and press the flattest sides together. Then roll the dough ball in your hands until completely round. You should now have medium size cookie dough balls. Bake on parchment paper at 350 degrees for 10-12 minutes, or until lightly brown.***
Recipe Notes
The 18 cookie yield is if you were to bake this cookie dough recipe on its own (not combined with the hazelnut dough listed below). Therefore, if you use one of each recipe to make double trouble cookies, the total yield will be 36 cookies. I recommend using both doughs for epic cookies. :)
If you chill the dough overnight, it's easiest to let it sit at room temperature for about 20 minutes before scooping.
Adapted from this recipe.