

Cinnamon-Hazelnut Chocolate Chip Thins
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Directions:
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.
Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.
Yield: 2 1/2 dozen
Ingredients:
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Directions:
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.
Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.
Yield: 2 1/2 dozen
I love the sound of these cookies. Anything with chocolate is all right in my books!
ReplyDeleteHazelnuts and chocolate are so perfect together - especially in a crunchy cookie. Yum...
ReplyDeleteSounds like a good time of a party!!
ReplyDeleteThese cookies sound amazing. I am definitely saving this recipe.
Emiline, there is not a single ingredient of these cookies I don't love... mmmmmmmm and the picture looks so vivid, I could just pick one from the screen!!! Beautiful job!
ReplyDeletesounds wonderful! I love the combination of chocolate and hazelnut.
ReplyDeleteOk, so maybe Mom talks loudly on the phone, but at least she shelled all those nuts.
ReplyDeleteThe only advice I gave a young friend who was going to her first office Christmas party was to keep her top on.
Oh my goodness those look awesome. What a good mom to shell those hazelnuts for you.
ReplyDeleteValli- Thanks!
ReplyDeleteKaren- Yes, I agree.
Deb- It was quite the party, I must say.
Nuria- Thanks!
Cara- Me too.
Sue- Heh heh, you're funny.
I'm pretty sure a couple of tops came off.
Anj- Thanks! Also, thanks for voting. Yeah, she's a pretty good mommy.
Glad you had fun at your party! Doesn't sound like any office party I have EVER been too! :)
ReplyDeleteI love hazelnuts and chocolate together. In fact I am going to be making hazelnut-choc biscotti for Christmas!