Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Browned butter lends a rich nutty flavor to these white chocolate hazelnut cookies.

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Recipe Summary test

prep:
45 mins
cook:
16 mins
total:
61 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.

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  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

  • In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.

  • Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.

Nutrition Facts

143 calories; protein 1.6g; carbohydrates 16.9g; fat 8g; cholesterol 19.6mg; sodium 81.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/11/2021
We all loved this cookie. Mmmm so good. I didn’t brown the butter (lazy) and had macadamia nuts already so used them. Super good, I think I will use the base recipe from now on for all my cookies. The balance of flavors was perfect. Read More
(3)