Ingredients
1 cup pure cane sugar
1 cup brown sugar
1 cup hazelnut butter (smooth or crunchy)
1 cup butter
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 1/2 cups semi-sweet mini chocolate chips
Preparation
Preheat oven to 325 degrees. Cream together the hazelnut butter, butter and sugars. Beat in eggs. In a separate bowl, stir baking soda into flour, then add to creamed mixture. Stir in mini-chocolate chips. Refrigerate for 1 hour. Drop by teaspoon onto an ungreased cookie sheet, then flatten slightly with spoon or the the back of a fork. Bake for 12 to 15 minutes or until lightly browned. Allow to cool before removing from rack.
