Chocolate Chunk, Orange and Hazelnut Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 24
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/4 cups all purpose flour
- 4 teaspoons grated orange peel
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- Carbohydrate 20 g(7%)
- Cholesterol 18 mg(6%)
- Fat 12 g(18%)
- Fiber 2 g(6%)
- Protein 2 g(5%)
- Saturated Fat 5 g(24%)
- Sodium 45 mg(2%)
- Calories 183
Preparation Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts. Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)
Preparation Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts. Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)
