White Chocolate Chunk Hazelnut Cookies
These are a nice, sophisticated alternative to chocolate chip walnut cookies, but just as familiar and comforting. Photo to the left by Quentin Bacon.
MAKES ABOUT 3 DOZEN 3-INCH COOKIES
½ pound (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
12 ounces white chocolate, cut into ½-inch chunks, or 2 cups white chocolate chips
1½ cups hazelnuts, toasted, skins removed, and chopped
1. Preheat the oven to 350°. Line two baking sheets with parchment paper or grease lightly.
2. Cream the butter, granulated sugar, and brown sugar together in a large bowl with an electric mixer on high speed until fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beating thoroughly between each addition. Stir in the vanilla.
3. Combine the flour, baking soda, cinnamon, and salt in a separate large bowl and stir to mix. Add the flour mixture to the butter mixture and stir just until the flour is no longer visible. Stir in the white chocolate chips and hazelnuts.
4. Scoop the dough with a ¼-cup measure or ice cream scoop and drop it onto the prepared baking sheet, leaving about 2 inches between the cookies. Press the cookies to ½- to ¼-inch thickness with the palm of your hand or the back of a spatula.
5. Bake the cookies on a center rack for 12 to 14 minutes for soft, chewy cookies or 15 to 17 minutes for crunchy cookies, rotating the pans halfway through for even baking. Allow the cookies to cool about 5 minutes on the baking sheet before transferring them to a cooling rack or clean surface to cool completely.