Chocolate Chip Hazelnut Cookies
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This recipe makes 60 servings
Bake Fest 2009
Ingredients
- 1 cup chocolate hazelnut spread
- 3/4 cup Gay Lea Spreadables® butter
- 1 cup granulated sugar
- 2 Naturegg™ Omega 3 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 pkg CHIPITS Special Dark chocolate chips
Preparation
1. Line baking sheets with parchment paper; set aside. Beat together hazelnut spread, butter and sugar until fluffy. Beat in eggs, one at a time, until combined; stir in vanilla.
2. Stir together flour, baking soda and salt in separate bowl. Add dry ingredients to egg mixture; mix on low speed until combined. Stir in chocolate chips. (Dough can be frozen for up to 6 months in freezer bag; thaw before continuing.)
3. Drop tablespoonfuls (15 mL) of dough, at least 2 inches (5 cm) apart, onto prepared baking sheets. Bake in 350°F (180°C) oven, in batches, for 11 to 13 minutes or until edges are crisp and bottoms are set.
2. Stir together flour, baking soda and salt in separate bowl. Add dry ingredients to egg mixture; mix on low speed until combined. Stir in chocolate chips. (Dough can be frozen for up to 6 months in freezer bag; thaw before continuing.)
3. Drop tablespoonfuls (15 mL) of dough, at least 2 inches (5 cm) apart, onto prepared baking sheets. Bake in 350°F (180°C) oven, in batches, for 11 to 13 minutes or until edges are crisp and bottoms are set.
Additional information : Tip: Garnish with a drizzle of melted CHIPITS®† White Chocolate Chips.
Source : Bake Fest 2009
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