Evening Edge
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DEL.ICIO.USHazelnut Milk Chocolate Chunk Cookies
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This is just a simple variation on the standard Tollhouse cookie recipe, replacing semisweet chocolate chips with milk chocolate chunks and adding 1 cup of chopped hazelnuts. A few other great variations: replace the semisweet chips with chopped peanut butter cups, chopped Butterfinger bars or chopped Heath bars.
Hands on time: 20 minutes Total time: 45 minutes Serves: Makes 4 dozen
Ingredients:
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1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (10-ounce) package milk chocolate chunks
1 cup chopped hazelnuts
Instructions:
Preheat oven to 350 degrees. In a mixing bowl, beat the butter and sugars together until well-combined. Beat in the eggs one at a time, mixing until fluffy. Add the vanilla extract. In a small bowl, stir together the flour, salt and baking soda, then stir into the butter mixture. Stir in the chocolate and nuts. Drop by spoonfuls, 2 inches apart, onto baking sheets. Bake for 10 to 11 minutes, or until golden brown on the edges and still just slightly soft in the centers. Transfer cookies to a wire rack to cool.
Nutrition:
Per serving: 125 calories (percent of calories from fat, 52), 2 grams protein, 14 grams carbohydrates, 1 gram fiber, 7 grams fat (4 grams saturated), 20 milligrams cholesterol, 80 milligrams sodium.
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