Health & Fitness
Victoria's Dark Chocolate, Hazelnut & Anise Cookies
Thank goodness it's not so hot out. I've been missing turning my oven on to bake delicious cookies. I just don't feel right without a cookie jar full of cookies.
Thank goodness it’s not so hot out. I’ve been missing turning my oven on to bake delicious cookies. I just don’t feel right without a cookie jar full of cookies.
INGREDIENTS
2 1/4 Cups Unbleached Flour
Find out what's happening in Park Slopewith free, real-time updates from Patch.
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
Find out what's happening in Park Slopewith free, real-time updates from Patch.
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Brown Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Anise Extract
2 Large Room Temperature Eggs
2 Cups Dark Chocolate Chips
2 Cups Chopped Roasted Hazelnuts
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda and kosher salt. In a separate large size bowl add the butter, sugar, brown sugar, vanilla & anise extracts. Beat on a medium speed until creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Do not overbeat. Stir in the dark chocolate chips and hazelnuts. Drop by rounded tablespoonful onto a parchment paper lined baking sheets. Bake for 10 to 12 minutes until golden brown. Remember that all ovens heat differently so make sure to check at 10 minutes. Remove from the oven and cool on the baking sheets for 4 minutes. Remove to wire racks to cool completely. Makes about 4 dozen cookies.
If you like my Tiny New York Kitchen blogs, please consider "subscribing" and receive new posts via email just as soon as I create them. Just click "get email updates" at this link: http://parkslope.patch.com/blogs/victoria-hart-glavins-blog