Hazelnut Chocolate Chip Cookies Recipes

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.

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.

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 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.

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
• Finely chop the oats in a food processor.
• Transfer the oats to a medium bowl and 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 the vanilla.
• Add the flour mixture and stir just until blended.
• Stir in the toffee bits, hazelnuts and chocolate chips.
• For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
• Bake until the cookies are golden (the 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.
• Store in an airtight container 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.

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.)

HAZELNUT COOKIES

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.

HAZELNUT & CHOCOLATE COOKIE SANDWICHES

Steps:

• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
• Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
• Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.

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.