HAZELNUT CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Provided by Calee
Categories Drop Cookies
Time 1h6m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream together butter and both sugars.
- Add eggs, 1/3 cup nutella and vanilla.
- In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool).
- Add flour mixture to creamed butter and sugar.
- Add chocolate chips, careful not to over mix.
- Measure one tablespoon of dough (flaten just a little) on a ungreased cookie sheet.
- Bake at 375 for 9 minutes.
- Cool on cookie sheet for one minute. Transfer to wire rack to cool.
- Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler).
- I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
- Can be stored in a air tight container, with wax paper between layers and frozen.
Nutrition Facts : Calories 149.2, Fat 9.1, SaturatedFat 5, Cholesterol 17.9, Sodium 66.6, Carbohydrate 16.4, Fiber 1.1, Sugar 10.6, Protein 1.9
HAZELNUT RUM CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Rum Chocolate Chip Cookies recipe from Food.com.
Provided by Mizzy
Categories Drop Cookies
Time 25m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Grease cookie sheets, and preheat oven to 375°F.
- Beat butter with brown sugar until fluffy, then beat in rum, egg, and yolk.
- Combine flour with baking soda and salt and stir into butter mixture.
- Stir in hazelnuts and chocolate chips.
- Drop batter from teaspoon into prepared pans.
- Bake about 12-15 minutes, until risen and set.
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 HAZELNUT COOKIE BARS
These cookie bars are a great make-ahead dessert. They are wonderfully moist and gooey the day they are baked and slightly crispy the next day.
Provided by Food Network
Categories dessert
Time 40m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Set an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a rimmed quarter-sheet pan with parchment paper and rub with a light coating of butter.
- Whisk together the flour, baking powder and baking soda in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until the cubes have blended together into one large smooth ball. Add the brown and granulated sugars and beat until completely combined, scraping down the sides of the bowl as needed, 1 1/2 to 2 1/2 minutes. (It should have the texture of wet sand.) Add the vanilla and eggs and beat until well combined. (There might be small pebble-size pieces of butter in the mixture, but that is okay.) Add half of the flour mixture and beat on medium-low speed until just combined. Add the remaining flour mixture and beat until the mixture just comes together. Do not overmix. Add the hazelnuts and dark chocolate chunks and mix on low speed until just combined.
- Transfer the cookie dough to the prepared sheet pan and use your hands or a rubber spatula to lightly press the dough in an even layer. Bake, rotating the pan halfway through, until the edges are light golden brown and the top is dry to the touch, 15 to 18 minutes. Place the pan on a cooling rack and cool completely. It is okay if the cookie is slightly under-baked when it comes out of the oven; it will continue to cook as it cools. (These bars are best when they are nice and gooey in the middle, so it is better to err on the side of under-baking than over-baking.)
- When ready to serve, preheat an outdoor grill to medium heat. Using a bench scraper or a straight-sided metal spatula, cut the cookie into 24 bars. Put the pan with the cut bars directly on the grill and cook, covered, until the chocolate is melted and the bars are warmed through, about 5 minutes. (Alternatively, the bars can be rewarmed in an oven or removed from the pan and rewarmed in a microwave.) Transfer the cookie bars to individual plates and top with a scoop of vanilla ice cream. Serve immediately.
HAZELNUT CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Provided by BecR2400
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, cream sugars with the butter, shortening and 1/2 cup nutella.
- Beat in egg and vanilla extract. Add coffee granules, mix well.
- In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
- Add chocolate chips and ground nuts to the flour mixture. Stir well.
- Add flour mixture to the butter mixture, stir just until blended.
- Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
- Gently press a whole hazelnut into the center of each cookie.
- Bake 10 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling.
- Once cooled, drizzle melted 1/4 cup nutella mixed with 2 teaspoons of water over tops of cookies, if desired. Cool completely.
- Note: May be stored in an air tight container, with parchment paper between layers. These cookies freeze well.
Nutrition Facts : Calories 172.2, Fat 10.1, SaturatedFat 5.1, Cholesterol 11.9, Sodium 96.3, Carbohydrate 19.8, Fiber 1, Sugar 13.2, Protein 1.8
CHOCOLATE CHOCOLATE-CHIP COOKIES
Yet another chocolate chip cookie recipe. Soaking the raisins makes these special! Found the original in Bon Appetit in 1990.
Provided by pansies
Categories Drop Cookies
Time 10m
Yield 72 serving(s)
Number Of Ingredients 13
Steps:
- Combine, raisins and brandy or rum in a small bowl. Cover and let stand at room temperature at least 3 hours or over night.
- Preheat oven to 350°F Butter a heavy cookie sheet.
- With electric mixer, beat butter until light. Gradually add sugars and beat until fluffy. Add eggs 1 at a time, beating well after each. Beat in vanilla.
- Mix flour, cocoa, baking soda and salt in a small bowl. Add to creamed mixture and stir just until blended.
- Drain raisins. Add to dough. Mix in chocolate chips and pecan pieces. Dough will be very stiff.
- Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spaced about 1 inch apart.
- Bake until cookies appear dry, tops are lightly cracked and soft when pressed, about 10 minutes. Careful not to overbake. Cool on cookie sheet 5 minutes and remove to rack to finish cooling. Makes about 6 dozen.
Nutrition Facts : Calories 109.7, Fat 5.6, SaturatedFat 2.5, Cholesterol 11, Sodium 37, Carbohydrate 14.7, Fiber 1, Sugar 10.1, Protein 1.3
DOUBLE DARK CHOCOLATE HAZELNUT COOKIES
These are sort of like Nutella® in cookie form.
Provided by noraspice
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
- Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
- Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Nutrition Facts : Calories 133 calories, Carbohydrate 14.3 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 82.3 mg, Sugar 9 g
RUM-DRUNK CRANBERRY HAZELNUT COOKIES
Holy man. I made up these cookies on a whim, based on the assumption that the oils contained in the nuts would be an interesting substitution for the oils in butter or shortening. What resulted was crisp on the outside, tender on the inside, and completely delicious. I also did rum soaked cranberries instead of the traditional chocolate chips or other fare because I wanted to go for something more 'sophisticated', a 'grown up' cookie (Okay, maybe I was just trying to be fancy - sue me.) While they would be impressive at a schmoozy cocktail party, they also taste good enough that your 8 year old nephew will start taking secret trips back to the cookie jar. One consideration of using nuts as your oil is that you're probably going to need a really sturdy mixing spoon to incorporate the wet and dry ingredients (That is, of course, unless you're lucky enough to have a stand mixer). This dough is SUPER thick, so grab a strong spoon and do a couple of extra sets of upper-body workouts at the gym. ***Just as a note, be sure to reserve some extra brown and white sugar, cranberries, and crushed hazelnuts to top the cookie patties before you pop them in the oven.
Provided by Matty H.
Categories Drop Cookies
Time 1h10m
Yield 24-36 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cranberries and rum and microwave for about a minute. Let it sit for about 15 minutes so that the cranberries can get a nice, steady buzz.
- In a food processor (Unless you really like working with a mortar and pestle for a long time) combine the hazelnuts with the margarine until it has a rough paste consistency.
- Stir together the sugars in a large mixing bowl. Beat together the egg and vanilla extract and mix them with your hazelnut 'butter'.
- Sift together the flours, baking soda, salt, and spices. Add the dry stuff to the wet stuff a little bit at a time. Do some light stretching and get ready for a really good workout.
- When all of the flour mixture has made it into the sugar mixture, pop your dough ball in the fridge for about an hour or so.
- Roll the dough into little balls (about a spherical inch, maybe). Mix the reserved sugar, crushed hazelnuts, and cranberries in a small dish and press the dough spheres into dough patties in the mixture.
- Put the dough patties on a cookie sheet lined with parchment or a silpat if you've got it and bake each batch for roughly 8-10 minutes at 375°F You don't really need to worry about too much spreading as the nuts hold the melting point of the dough up pretty high. Cool the finished product completely on a cooling rack.
- Dunk these babies in some milk and revel in the deliciousness you've just created. Good job!
Nutrition Facts : Calories 96.8, Fat 3.1, SaturatedFat 0.3, Cholesterol 8.8, Sodium 85.3, Carbohydrate 15.3, Fiber 1.1, Sugar 8.9, Protein 1.8
OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE
Oregon has an abundance of nuts, and these nutty cookies are popular with the ladies at my craft club. Growing up during the Depression, my mother taught us to use what was available and said, "It doesn't have to be expensive to be good." She was right! -Selmer Looney, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- **Shopper please buy x4 except for hazelnuts. Nuts will be omitted from the test**, In a large bowl, cream butter and sugars on medium speed for 3 minutes. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; gradually add to batter. Fold in chocolate chips and nuts. , Drop by heaping tablespoonfuls 3 in. apart onto lightly greased baking sheets. Flatten lightly with a fork. Bake at 350° for 10-12 minutes or until light brown. Remove to a wire rack to cool.
Nutrition Facts : Calories 299 calories, Fat 17g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE HAZELNUT COOKIES
Serve your guests with these chocolate hazelnut cookies baked using Betty Crocker® chocolate chip cookie mix and topped with melted white chocolate chips - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
- In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 14 g, TransFat 0 g
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