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Hazelnut-butter Cookies with Mini Chocolate chips

Source of Recipe

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List of Ingredients

1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup creamy unsalted hazelnut butter, well mixed before measuring
1/2 cup sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 (12 ounce) package semisweet mini chocolate chips (2 cups)



Recipe

Sift first 4 ingredients into medium bowl.
Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
Beat in egg and vanilla.
Beat in flour mixture.
Stir in chocolate chips.
Cover and refrigerate at least 2 hours.
(Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
Arrange 1 inch apart on prepared sheets.
Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
Let cool on sheets on racks 5 minutes.
Transfer cookies to racks and cool.
(Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).