Chocolate White Chocolate Chunk Hazelnut Cookies

This past week was a little nutty, a bit mixed up, a little bitter, but mostly sweet...kind of like these cookies.  Remember that flourless chocolate cake...well I had hazelnuts leftover and decided to make cookies.  Chocolate, white chocolate chunk, hazelnut cookies with a handful of semisweet chocolate chips thrown in for good measure.  They are chewy in the middle and crunchy around the outside and for once came out exactly they way I wanted them to.  They taste like a Ferrero Rocher Ball in cookie form.  Yummy and delicious, they were the perfect cookie to take to California.

A quick pit stop in Houston...then on to Orange County.

This past week there were...

...flowers and espresso

...lunch with a view

...paper lanterns

...and dim sum

...work breaks playing Catch Phrase

...and a night of dancing till midnight...and limbo (when was the last time you limboed?

White chocolate...

Time to cream these together...

Yes, I wanted to eat spoonfuls of this...No, I actually didn't...

Gotta love how perfect dough comes out when you use a cookie scoop...

Chocolate White Chocolate Chunk Hazelnut Cookies:
*makes approximately 2 dozen cookies
1 stick (1/4 pound) unsalted butter at room temperature
1/2 cup light brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla extract
1 large egg at room temperature
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chunks or chips
1/4 cup semisweet chocolate chips
1/2 hazelnuts, toasted and chopped

1.  Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

2.  In a large mixing bowl, cream together butter and sugars.

3.  Whisk in the eggs and vanilla until well incorporated.

4.  In a separate mixing bowl, combine flour, baking soda and salt.

5.  Mix dry ingredients in to the wet ingredients.  Fold in the white chocolate chunks, chocolate chips and chopped hazelnuts.

6.  Using a tablespoon or cookie scoop, drop dough onto a cookie sheet about 1 1/2 inches apart.  Bake for 12-14 minutes or until golden brown.  Remove from oven and let cool on pan for 1 to 2 minutes then remove to cooling rack.  Enjoy!