GHIRARDELLI BROWNED BUTTER WHITE CHOCOLATE HAZELNUT COOKIES

Ghirardelli Browned Butter White Chocolate Hazelnut Cookies image

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

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h1m

Yield 48

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 81.5 mg, Sugar 11 g