. This is not a breakfast type cookie. Or an after school snack cookie. This is pure and wonderful indulgence. A cookie to be served on vintage Limoges plates when an old friend joins you for afternoon tea. This is a cookie one could serve as a dinner party dessert; along with tiny scoops of vanilla ice cream garnished with more chopped nuts and chocolate. It fulfills you longing for something rich and wonderful and completely unexpected.
| HAZELNUT WHITE CHOCOLATE COOKIES | Print |
: cookie
Cuisine: baking
: Mrs Butterfingers
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: 20-30
A delicate cookie rich with an abundance of nuts and chocolate. You can use either hazelnuts or walnuts. Cookies keep well at room temperature for six days.
Ingredients
- 112 grams (3/4 cup) hazelnuts or walnuts
- 113 grams (1/2 cup) butter at room temperature. The butter should be soft enough to easily show your pressed fingerprint.
- 92.5 grams (1/2 cup) lightly packed light brown sugar
- 67 grams (1/3 cup) granulated sugar
- 1 large egg (60 grams)
- 1 tsp. pure vanilla
- ½ tsp. fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 120 grams(1 cup) all-purpose flour
- 120 grams3/4 cup ) good quality white chocolate chips
Instructions
- Preheat the oven to 300F (150c). Place the hazelnuts on an unlined baking sheet and bake for 8 to 10 minutes, until toasted and brown. Roll the hazelnuts in a tea towel and briskly rub off as much of the skin as possible. If you are using walnuts simply set aside and cool them to room temperature. Nuts burn easily so watch them carefully.
- Increase the oven to 350F (185c) and let the oven come to temperature for at least 20-30 minutes before putting cookies in the oven.
- Line the same baking sheet with parchment paper.
- Coarsely chop the nuts
- In medium size bowl whisk the flour, salt, baking power and baking soda until combined. Set aside.
- In your stand mixer using t he paddle blade cream the butter on medium speed until light (about 3 minutes)
- Add the white and brown sugar and cream until well mixed.
- Ad the egg and vanilla and continue to mix until light and fluffy (about 4-5 minutes) scraping down the sides and the bottom of the bowl as needed.
- Add the flour mixture, the nuts and the white chocolate and mix on LOW speed for barely a minute. Do not be concerned if parts of the dough look unmixed.
- Remove the bowl from the stand mixer and using a spatula GENTLY finish mixing the dough. Use a folding motion rather than stirring the cookie dough.
- Using your smallest sized ice cream scoop (or two teaspoons) form the dough into 1 inch balls the equivalent of about 2 tablespoons.
- Arrange on the baking sheet a generous 2 inches apart.. Be aware. These cookies do spread.
- Bake one sheet at a time, in the center of the oven for 15 to 20 minutes turning the sheet after 10 minutes until the cookies are golden brown. Be careful not to over-back them.
- Remove from the oven and place the sheet of cookies on the cooling rack for 3-4 minutes.
- then carefully remove the cookies from to the sheet to finish cooling to room temperature.
- Serve immediately or will keep up to 6 days in an air tight container at room temperature.
