Hazelnut Chocolate Chip Cookies

To each his own: there's a cookie for every taste.

 

Hazelnut Chocolate Chip Cookies

 Inspirations: 

Gianduja: (dʒanˈduːja) is a sweet chocolate containing about 30% hazelnut paste, invented in Turin, Italy during Napoleon's regency.

Nutella is the brand name of a hazelnut chocolate spread. Manufactured by the Italian company Ferrero, it was introduced to the market in 1964.

Nutella is a form of a chocolate spread. Therefore, the process of this food item is very similar to a generic production of chocolate spread. Nutella is made from sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin.

Nutella is produced in various Ferrero facilities. Production for the North American market is produced at a plant in Brantford, Ontario in Canada

Recipe

1 cup Nutella

1 cup soft butter

2/3 cup white sugar

1/2 cup brown sugar

2 eggs

2 1/2 cups All purpose Flour

1 tsp. baking powder

1 cup of chocolate chips or chopped dark chocolate

1/2 cup of chopped toasted hazelnuts

Method 

1. Preheat oven to 350°F (180°C).
2. Beat the Nutella and the butter together until soft and creamy. Gradually add both sugars until fluffy.
3. Add eggs one at a time, beating after each addition.
4. Sift the flour and baking powder over the mixture and stir until blended.
5. Add the chocolate chips and the hazelnuts. Roll into 24 balls. Press lightly and arrange 2 inches apart ona baking sheet.
4. Bake for 12-14 minutes until very light golden. be careful not to over-bake.

Tips:

Use an ice cream scoop to make cookies even. 

Know your oven. Every oven is different and it is important for you to know how yours behaves. If you know what to expect, then you can find ways to work around the expected problems.For example, one side may cook faster than the other.

Start with a cold pan. Put your baking sheet in the fridge to cool before you put each set of cookies on. If you want to save time, you can scoop the dough onto parchment paper and store them in the fridge until they are ready to go out on a cooled pan. 

To convert to a gluten-free cookie recipe, replace the flour with quinoa flour or coconut flour. 

These cookies freeze well.