Ingredients and Supplies
- 1 cup butter, softened
- 1/2 cup Filbert (Hazelnut) Paste*
- 1 cup granulated sugar
- 2 tablespoons invert sugar
- 1 egg
- 1 teaspoon Lorann Hazelnut Extract
- 3 cups all- purpose flour
- 1 teaspoon baking soda
- 8 ounces Callebaut Milk Chocolate Chips
- 1/2 cup hazelnuts
Preheat oven to 350º and line cookie sheets with parchment paper.
Cream butter, filbert (hazelnut) paste, sugar and invert sugar on medium, until combined. Beat in egg and hazelnut extract. Mix in flour and baking soda to make a stiff dough. Stir in chocolate chips and chopped hazelnuts. Drop large balls of dough onto cookie sheet spaced 2 inches apart. Bake until cookie starts to brown 14-16 minutes. Cool cookies on wire rack.
*Filbert paste can tend to be very stiff and difficult to mix into chocolate. It is helpful to warm the paste slightly (in a microwave safe container) in a microwave until it is able to be stirred easily.