When you are craving a cookie you just have to have it. When you are craving a flavour you have to taste it. Furthermore, when you are craving a crunch, you need to bite it. That is how this recipe came about.
Walking through my kitchen looking for a cookie with salted caramel and a nutty crunch. I failed to find one.
The craving would not leave, so the baking began.
Using simple ingredients and staple methods the Salted Caramel Hazelnut cookie was born.
Salted Caramel Hazelnut CookiesPrint This
- 1/2 cup butter (room temperature)
- 1/2 c shortening
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 fresh eggs
- 1 teaspoon of pure vanilla (do not use artificial extract)
- 2 1/2 cups of all-purpose flour
- 1 1/2 c salted caramel chips
- 1/2 c chocolate chunks
- 1 c chopped hazelnuts
- Preheat your oven to 375 F
- Using a stand mixer combine the butter and the shortening and mix on medium high until blended. (roughly 30 seconds)
- Add the granulated sugar, brown sugar, baking soda and salt. Mix until the ingredients are completely incorporated.
- Add the eggs and the vanilla. Mix until combined.
- Add the flour and mix as much as you can with your mixer. Incorporate any remaining flour by hand with a wooden spoon.
- Add the salted caramel, chocolate, and hazelnuts and mix thoroughly.
- Line a rimmed baking sheet with parchment paper.
- Using a medium cookie scoop (1.5 tbsp mix) drop the cookies by rounded spoonfuls approximately 2 inches apart.
- Bake in the centre of the oven for 10 – 12 minutes checking the cookies at the 9 minute mark to be sure they do not over cook. The edges should be lightly browned.
- Remove from oven, place on a wire rack to cool.
These cookies freeze very well. Simply place the cookies between layers of waxed paper in an airtight container and store in your freezer for up to 3 months. Do you want to bake fresh cookies in small batches? Measure out the dough on to a parchment lined cookie sheet and pop in the freezer for 20 minutes. Transfer the cookie rounds into a ziplock freezer bag and store for up to 3 months. To bake, add 3 - 5 minutes to the baking time. Watch that the cookies closely after 10 minutes to ensure the cookies don't brown too quick.