This straightforward 5-ingredient recipe for boneless, skinless chicken breasts teaches you how to bake chicken that is soft, juicy, and perfect every time. Those lovely pan drippings may be turned into a wonderful pan sauce that adds more flavor at the table by just adding a small amount of chicken broth.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 40 |
| Yield: | 40 cookies |
Ingredients
- 1 cup butter, at room temperature
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped hazelnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 77 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Chill the dough for 20 minutes before preparing to bake. The 35 minute time is not realistic, because you have leave room between cookies, you’ll need to do this several times. No matter what kind of oven you use, 20 minutes is way too long. The best thing to do is start with 8 minutes, and then watch the cookies from there and take them out when the middle is still a little soft and the edges are golden.
I used half the sugar because of diabetes issues. They were super crumbly and just fell apart when picked up. I tried adding a little butter and cream, but it didn’t help. Not a recipe I can use again.
It’s a good and simple recipe. I had ground hazelnut so I substituted half cup flour for it and added half cup of dark chocolate chip instead of chopped hazelnut. That gave the cookie a nice texture but I wish it could be crispier. I used 13 mins as someone advised in the thread as I had a counter top oven so that was okay.
These cookies were very good. I used 1 tsp vanilla & 1 tsp almond extract to give them a nuttier flavor. Really good.
Very easy to make. I noticed reducing butter and sugar by 20% will taste great. Thanks for the recipe!
Good and very easy! They’re not very sweet but that can be a good thing 🙂
8.23.18 First, one comment to the recipe submitter. You really should give a narrower cooking range. Granted, our oven temps all vary slightly, but 20 minutes is twice 10. FYI to others, mine baked for 13 minutes. That aside, these are really good cookies, and I think you could successfully substitute other nuts (pecan comes to mind) if you can’t find hazelnuts in your area, although they were very good. I used my mini chopper which came with my immersion blender on the nuts, and these cookies certainly are quick and easy. I particularly like the sweet flavor from the brown sugar. We enjoyed these cookies, and I definitely would make again.