Chocolate chip cookies filled with toasted hazelnuts then dipped in melted chocolate and sprinkled with chopped hazelnuts.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 9 minutesminutes
Total Time 29 minutesminutes
Servings 60Cookies
Calories 132kcal
Author Nicole Crocker
Ingredients
2 1/4Cupsflour
1teaspoonbaking soda
1/2teaspoonsalt
2SticksButtersoftened
3/4Cupsugar
3/4CupLight brown sugar, packed
2teaspoonsvanilla extract
2Large eggs
2CupsSemi-sweet chocolate chips
1CupChopped toasted hazelnuts
112 ounce bagSemi-sweet chocolate chips
1 1/2CupsChopped toasted hazelnuts
Instructions
Preheat oven to 375 degrees
For the Cookies:
In a medium bowl mix flour, baking soda and salt together and set aside. Beat the sugars with the butter with an electric mixer on medium speed until creamy. Add the eggs one at a time beating until well between each addition. Add vanilla and beat until incorporated. Gradually blend dry ingredients with creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheets. Bake 9-11 minutes on middle rack.
Let cookies cool on cookie sheet for 2 minutes then remove with spatula to cooling rack.
Directions for melting chocolate:
Place chocolate chips in double boiler over gently simmering water stirring constantly until melted. (Shortening can be added to thin chocolate a tablespoon at a time if needed.) Once cookies are cooled dip half of cookie in melted chocolate and sprinkle with chopped hazelnuts. Place dipped cookies on a cookie sheet lined with wax paper until chocolate sets.
*You can put them in the refrigerator to speed up the hardening of the chocolate.