Chocolate Hazelnut Cookies Giada Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Steps:

• For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread.
• Roll the dough into 36 (1 1/2-inch) balls and place 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place the remaining 1 cup powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
• Finely chop the oats in a food processor.
• Transfer the oats to a medium bowl and mix in the flour, baking powder, baking soda and salt.
• Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.
• Beat in the eggs and the vanilla.
• Add the flour mixture and stir just until blended.
• Stir in the toffee bits, hazelnuts and chocolate chips.
• For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
• Bake until the cookies are golden (the cookies will flatten slightly), about 15 minutes.
• Cool the cookies on the baking sheets for 5 minutes.
• Transfer to a cooling rack and cool completely.
• Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375°F.
• Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
• Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
• Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
• Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
• Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.

Steps:

• Preheat oven to 375.
• Butter and sugar 6 ramekins.
• Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
• Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
• Place mixture in the freezer for 10 minutes to allow it to set.
• Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
• Place flour in a double boiler and slowly whisk in the milk.
• Add salt.
• Whisk mixture over heat until thick, about 5 minutes.
• Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
• Remove from heat and add chocolate, allowing it to melt.
• Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
• Gradually add remaining sugar and whip until hard peaks are formed.
• Fold egg whites into warm chocolate mixture.
• Place ball of chocolate filling in each ramekin.
• Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
• Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
• Serve immediately.