Chocolate Hazelnut Drop Cookies Recipes

HAZELNUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.

NUTELLA® HAZELNUT COOKIES

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.

HAZELNUT MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

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 HAZELNUT DROP COOKIES

Steps:

• Preheat the oven to 375*F. Line a cookie sheet with parchement paper.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In another medium bowl, using an electric mixer, cream the butter, Nutella, and both sugars together for about 4 minutes.
• Add the egg and vanilla and beat until smooth, about 1 minute.
• Using a wooden spoon or spatula, stir in the flour until just combined.
• Add the hazelnuts and stir until just combined.
• Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
• Using a fork, flatten each mound of dough.
• Bake 10-12 minutes.
• Use a metal spatula to transfer the cookies to a wire rack and let cool.

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.

CHOCOLATE-HAZELNUT DROP COOKIES

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.

CHOCOLATE-HAZELNUT DROP COOKIES

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.