White Chocolate Hazelnut Cookies

Last night my cousin came over for a sleepover and we partook in a sleepover classic...watching a movie with some baked goodies. I had recently gone out with my friend for coffee earlier in the week and she made me try a white chocolate macadamia nut cookie from Starbucks. She said told me that it was her favorite cookie and I must admit, it tasted pretty good.

I told my cousin of my plan to bake these cookies and she was quite enthusiastic until we got to the store and realized that there were no macadamia nuts to be bought. Unfortunately our lovely city of Vancouver has been experiencing some crazy weather as of late and the store was not able to have everything in stock, according to a sign posted on the door. Instead we settled on substituting hazelnuts for macadamia nuts and added a little almond extract too.

The almond extract was a last minute addition, but it was extremely pronounced in the cookie. The cookie was crispy on the outside and chewy inside, just as the recipe promised. However the almond flavor was intense and definitely beat out the hazelnuts. I wonder if it would have overpowered the macadamia nuts as strongly, or if they would have been able to hold their own. Hopefully the store will have them in stock next time and I can make a real white chocolate macadamia nut cookie.

White Chocolate Hazelnut Cookies
Note: Recipe makes 36 cookies.

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup (12 tbsp) unsalted butter, melted and cooled
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract (Note: if you don't want the almond flavor simply increase the vanilla extract to 2 tsp)
• 1 1/2 cup white chocolate, chopped (you can use chocolate chips but I prefer to cut the chunks from white chocolate bars)
• 1 cup hazelnuts, chopped

1. Whisk together the flour, baking soda, and salt and set aside.
2. In a large bowl, beat the sugars and melted butter until creamy. Beat in the egg, egg yolk, and extracts until combined.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.
4. Using a spatula or wooden spoon, mix in the chopped nuts and chocolate until evenly incorporated.
5. Shape the dough into 2" balls and space evenly, about 2" apart onto a baking sheet lined with wax or parchment paper.
6. Bake at 325 degrees Fahrenheit for about 16 minutes. The cookies should be a little brown on the edges but still puffy in the middle when you take them out. Cool for 10 minutes on the baking tray before transferring to a plate.