Hazelnut Butter Chocolate Chunk Cookies
Nutty, sweet and eggless hazelnut butter cookies
Servings: 24 cookies
Ingredients
- 170 grams (1 1/4 cups) plain (all purpose flour)
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 pinch salt
- 115 grams (1/2 cup) butter (can use vegan butter)
- 100 grams (1/2 cup) sugar
- 100 grams (1/2 cup) light brown sugar
- 2 tsp vanilla
- 60 mls (1/4 cup) milk (I used almond milk)
- 120 grams (1/2 cup) hazelnut butter (stir in oil if separated)
- 80 grams (1/2 cup) chocolate chips or chunks
- 65 grams (1/2 cup) lightly roasted roughly chopped hazelnuts
Instructions
- With a stand or handheld mixer, cream together softened butter and sugars until light and fluffy. Add in hazelnut butter, vanilla and milk.
- In another bowl, sift together flour, soda, powder and salt.
- On low, add flour mixture to mixer and stir until just combined. Add chocolate chunks and hazelnuts and stirr again until just combined. The batter may be slightly wet.
- Let the batter rest at least one hour, covered in the fridge. I left it overnight with good results.
- Preheat oven to 350 / 180. If your oven runs hot, then decrease the temperature at least 10 degrees.
- Using a teaspoon create balls of dough and press down slightly. Space out on a baking tray to account for some spread.
- Bake for 10 minutes, watching closely on the last few minutes. Take out when slightly brown on the edges only.
- Optional: To get consistent sized round cookies, when you take out of the oven and when they are still on the baking tray, using a glass cup that is slightly larger than the cookie, place on top and over gently but quickly in a circular motion about 3-5 times.
- Let cool completely.
Notes
- Make sure any vegan butter is appropriate for baking use.
- Unbaked cookie dough can be stored in balls in the freezer.