05.04.2008 Hazelnut Spread Cookies
Crispy and buttery and chocolate-y and a little chewy in the center. Woo!
1/2 cup (112 g) nondairy butter
1/4 cup (56 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
1/4 cup (74 g) nondairy chocolate hazelnut spread, such as Chocoreale
1 cup (125 g) all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (28 g) hazelnut meal
1/3 cup (58 g) nondairy semisweet chocolate chipsPreheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets
with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter, sugars, vanilla, and hazelnut spread.
In a medium bowl, sift flour, cornstarch, baking soda, and salt. Stir
in hazelnut meal.
Fold dry ingredients into wet. Fold in chocolate chips.
Place about 2 tablespoons of dough on prepared baking sheet. Flatten just a
little since the cookies won’t spread out much while baking.
Bake for 13 minutes. For chewier cookies, bake only 10 minutes. Wait 2 minutes before transferring them to a wire rack to cool completely.Yield: 12 cookies
