HAZELNUT CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. 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 vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
- For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (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. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
HAZELNUT TOFFEE CRUNCH
This buttery toffee is SO easy and quick! The chocolate combined with the hazelnuts is incredibly yummy!!
Provided by LBUTTON
Categories Desserts Candy Recipes Toffee Recipes
Time 20m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
- Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.
- In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.9 g, Cholesterol 10.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 34.3 mg, Sugar 7.9 g
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
3-INGREDIENT HAZELNUT COOKIES
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Provided by Molly Baz
Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
- Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
- Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.
OATY HAZELNUT COOKIES
Soft and slightly chewy, these oaty cookies contain apple and maple syrup instead of sugar. They're packed with hazelnuts which are a good source of vitamins and minerals
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 45m
Yield makes 9
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
- Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
- Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.
Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
HAZELNUT TOFFEE
The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. -Earlene Ertelt, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 9
Steps:
- Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside., In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts. , Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining 1/2 cup hazelnuts. Let stand 1 hour. Break into pieces.
Nutrition Facts : Calories 163 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
HAZELNUT BUTTER TOFFEE
This crunchy, buttery candy is a delicious addition to a holiday cookie plate, or you can make numerous batches and give it away in little bags. You can substitute any nut for the hazelnuts, if you desire.
Provided by Tracy K
Categories Candy
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
- Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
- Melt butter over low heat.
- Add sugar, salt, and corn syrup and stir till sugar is dissolved.
- Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
- Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).
- Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
- Top with remaining nuts, pressing into chocolate.
- Chill until cool and chocolate has hardened.
- Peel toffee from wax paper, break into bite-size pieces to serve.
Nutrition Facts : Calories 533.2, Fat 37.6, SaturatedFat 19.9, Cholesterol 81.3, Sodium 114.7, Carbohydrate 52.1, Fiber 1.1, Sugar 39.7, Protein 2
CHUNKY CHOCOLATE TOFFEE COOKIES
Another recipe courtesy of Land O Lakes. Who can resist chocolate, toffee and pecans all in one cookie!! Can substitute with any type of nut or omit them if that is your preference. You can also substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits and 3 cups milk chocolate chips in place of the candy bars.
Provided by diner524
Categories Dessert
Time 25m
Yield 4 1/2 dozen cookies, 27 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
- Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Nutrition Facts : Calories 277.6, Fat 16, SaturatedFat 8.3, Cholesterol 37.6, Sodium 179.6, Carbohydrate 30.8, Fiber 1.3, Sugar 20.2, Protein 3.4
CONTEST-WINNING HAZELNUT TOFFEE
This is one of my most-asked-for recipes. It's sweet and buttery with plenty of crunch. You could use dark, milk or even white chocolate and substitute almonds for the hazelnuts if you wish. -Joanne Simpson Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil; coat the foil with cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage)., Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour., In a microwave, melt chocolate chips; stir until smooth. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. , Break into bite-sized pieces. Store in the refrigerator.
Nutrition Facts : Calories 229 calories, Fat 16g fat (9g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
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