Chocolate Chip and Hazelnut Cookie Recipe Recipe

Looking for an easy Chocolate Chip and Hazelnut Cookie Recipe recipe? Learn how to make Chocolate Chip and Hazelnut Cookie Recipe using healthy ingredients.


Submitted by jkc715nyc

Makes 60 servings



Based on Nestle Toll House Recipe, just swapped walnuts for hazelnuts.

Recipe Ingredients for Chocolate Chip and Hazelnut Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 oz Chocolate Chips
1 cup chopped hazelnuts

Recipe Directions for Chocolate Chip and Hazelnut Cookie Recipe

  1. PREHEAT oven to 375 F.

  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

  5. SLICE AND BAKE COOKIE VARIATION:

  6. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

  7. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

  8. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Categories

Snacks

Nutrition Facts
Serving Size 21.6g
Amount Per Serving
Calories
102
Calories from Fat
51
% Daily Value*
Total Fat
5.7g
9%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
89mg
4%
Potassium
40mg
1%
Total Carbohydrates
11.5g
4%
Dietary Fiber
0.4g
2%
Sugars
7.3g
Protein
1.3g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in saturated fat
  • High in sugar
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