Ghirardelli Browned Butter White Chocolate Hazelnut Cookies recipe

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Ingredients

1 cup unsalted butter
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon kosher salt
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 ¾ cups all-purpose flour
3 (4 ounce) packages Ghirardelli White Chocolate Baking Bar
1 cup toasted whole hazelnuts

Nutrition Info

143.2 calories
carbohydrate: 16.9 g
cholesterol: 19.6 mg
fat: 8 g
fiber: 0.2 g
protein: 1.6 g
saturatedFat: 4 g
servingSize: -
sodium: 81.5 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.

  2. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

  3. In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.

  4. Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.

Recipe Yield

48 cookies

Recipe Note

Browned butter lends a rich nutty flavor to these white chocolate hazelnut cookies.

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