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Ingredients

1 cup unsalted butter 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon kosher salt ½ teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 ¾ cups all-purpose flour 3 (4 ounce) packages Ghirardelli White Chocolate Baking Bar 1 cup toasted whole hazelnuts

Nutrition Info

143.2 calories carbohydrate: 16.9 g cholesterol: 19.6 mg fat: 8 g fiber: 0.2 g protein: 1.6 g saturatedFat: 4 g servingSize: - sodium: 81.5 mg sugar: 11 g transFat: : - unsaturatedFat: : -

For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.
Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.

48 cookies

Browned butter lends a rich nutty flavor to these white chocolate hazelnut cookies.