Hazelnut Double Chunk Cookies
2 3/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 2 c Hazelnuts; whole 1 c Unsalted butter; softened 1 c Light brown sugar, packed 1/2 c Sugar 2 Eggs 2 tb Frangelico 1 ts Vani...
Ingredients
- 23/4 c all-purpose flour
- 1ts baking soda
- 1/2ts salt
- 2c hazelnuts; whole
- 1c unsalted butter; softened
- 1c light brown sugar, packed
- 1/2c sugar
- 2eggs
Directions
- 1
2 3/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 2 c Hazelnuts
- 2
whole 1 c Unsalted butter
- 3
softened 1 c Light brown sugar, packed 1/2 c Sugar 2 Eggs 2 tb Frangelico 1 ts Vanilla extract 1 c Semisweet chocolate
- 4
coarsely chopped 1 c White chocolate
- 5
coarsely -chopped Recipe by: Glorious Liqueurs, Mary Aurea Morris To toast and skin the hazelnuts, place them in a single layer in a roastin
- 6
Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are golden in the center, and their skins crack
- 7
Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible
- 8
It is okay if some of the skins stay on