CHOCOLATE CHUNK HAZELNUT AND CARDAMOM COOKIES

CHOCOLATE CHUNK HAZELNUT AND CARDAMOM COOKIES image

Yield 48

Number Of Ingredients 13

1 cup rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoon cardamom
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup hazelnuts, toasted, and rough chopped
12 oz chocolate bars chopped into chunks (50/50 Dark/Semi-Sweet)

Steps:

1. Preheat the oven to 375 degrees F. 2. Line 2 heavy large baking sheets with parchment paper. In a food processor, finely grind rolled oats. Mix oats together with the flour, baking soda, baking powder, cardamom and salt. Set aside. 3. Beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the hazelnuts, and chocolate chunks. 4. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 10 - 12 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.