• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

White Chocolate-Hazelnut Cookies

  • Recipe Submitted by on

Category: Chocolate, Cookies

 Ingredients List

  • 1/4 lb Unsalted butter
  • 12 oz Coarsely chopped white
  • -chocolate
  • 2 lg Eggs, at room temperature
  • 1/3 c Packed brown sugar
  • 1/3 c Sugar
  • 1 1/2 ts Vanilla extract
  • 4 oz Cream cheese
  • 1 3/4 c Flour
  • 1 1/4 ts Baking soda
  • 1/4 ts Cinnamon
  • 8 oz Coarsely chopped semisweet
  • -chocolate
  • 1/2 c Coarsely chopped hazelnuts


FROM: Derek Maddox (The Tally System - 912-328-6183 - (1:36)

Position a rack in the center and preheat oven to 350øF. Lightly butter
baking sheets. In a double boiler over hot - not simmering - water, melt
the butter and 8 ounces of the white chocolate, stirring frequently. Set
aside and let cool until tepid.

In a large bowl, beat the eggs until light and frothy. Beat in the sugars
until the mixture is light and fluffy, about 3 minutes. Blend in the tepid
white chocolate mixture and the vanilla.

In a double boiler over simmering water, melt the cream cheese, stirring
occasionally. Blend into the white chocolate mixture. In a medium bowl,
combine the flour, baking soda, and cinnamon; blend into the white
chocolate mixture. Fold in the remaining white chocolate, semisweet
chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches
apart, onto the prepared pans and bake until golden brown and firm to the
touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool
completely. Store in an airtight container at room temperature.

Creator: Ann M. Bartholamay, executive chef for Omni Nassau Inn in
Princeton, New Jersey.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

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