Chocolate Hazelnut Chip Cookies Recipes

CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking sheets with baking paper.
• In a medium bowl, sift together the flour, corn flour, baking soda and salt then whisk to combine.
• In a separate bowl, with an electric mixer (or using a stand mixer with paddle attachment), beat together the butter and both sugars until lightened and fluffy.
• Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk, the remainder of the flour and the oats. Mix until it starts forming big clumps (don't overmix).
• Finally, add the choc chips and hazelnuts and give the mixture another mix on low until just mixed through.
• Use a medium ice cream scoop to scoop the dough and transfer to the baking sheet. Space the cookies about 2 inches apart.
• Bake for around 18 minutes, turning the baking trays halfway through until golden on the edges.
• Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
• Meet the extra chocolate and drizzle over the top then let them set before serving
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OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE

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.

HAZELNUT CHOCOLATE CHIP COOKIES

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.

CHOCOLATE-FILLED HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
• Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
• Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
• In a microwave-safe bowl, melt the chocolate in the microwave.
• Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
• Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

CHOCOLATE HAZELNUT COOKIES

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.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

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.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

CHOCOLATE AND HAZELNUT COOKIES

Steps:

• Pre-heat oven to 180 degrees. Combine flour and sugar in a mixing bowl. Add melted butter, egg and vanilla to the flour and sugar, mix to combine. Stir through the nuts and chocolate. Line a tray with baking paper. Mould the mixture into spheres and press down in the middle of each cookie. Cook each batch for 10-12 minutes until golden but still soft as they will Harden up when they come out of the oven.

CHOCOLATE-HAZELNUT SPREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
• Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside., In a bowl, cream the remaining butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, about 5 minutes. Beat in ground hazelnut mixture until blended. Combine the flour, baking soda and salt; add to batter and mix just until combined. Stir in chips and reserved chopped hazelnuts., Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons of butter. In a food processor , combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside.
• In a mixing bowl, cream the remaining butter. Beat the sugars, add the egg and vanilla; beat until light and fluffy.
• Beat in ground hazelnut mixture until blended. Add flour, baking soda and salt until combined. Stir in chips and chopped reserved nuts.
• Drop by rounded tablespoon 2-inches apart onto parchment paper. Bake 350° for 10-12 minutes. Transfer to wire racks to cool.