CHOCOLATE HAZELNUT CRINKLE COOKIES
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Categories Cookies Food Processor Mixer Chocolate Dairy Dessert Bake Freeze/Chill Christmas Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 7 dozen cookies
Number Of Ingredients 16
Steps:
- Make dough:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
- Form and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
- Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
- While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- 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 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
VEGAN HAZELNUT COCOA COOKIES
this recipe is easy, cheap and doesn't require special tools. it's perfect for the person who doesn't like their sweets TOO sweet. these cookies are on the mild side. i also like to make small batches of cookies, so this recipe is great for just a few friends.
Provided by CookiePuss
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
- mix dry ingredients.
- mix wet ingredients.
- mix all ingredients together.
- drop by tablespoon onto greased cookie sheet, 2 inches apart.
- cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
- cool on wire rack if you have one.
- enjoy animal friendly cookies!
- great with soy-coffee ice cream.
Nutrition Facts : Calories 88.3, Fat 2.9, SaturatedFat 0.3, Sodium 39.4, Carbohydrate 15.1, Fiber 1.5, Sugar 8.6, Protein 1.9
NUTELLA® HAZELNUT COOKIES
These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.
Provided by Carmella DiNardo
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 57m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
- Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
- Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 63.1 g, Cholesterol 68 mg, Fat 26.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 13.2 g, Sodium 434.3 mg, Sugar 39.8 g
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- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla.
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- Divide dough in half. Shape each portion of dough into an 11-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.
- Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack; let cool.
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