Hazelnut Chocolate Cookies Recipes

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HAZELNUT CHOCOLATE CHIP COOKIES



Hazelnut Chocolate Chip Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 13

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips

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.)

HAZELNUT CHOCOLATE COOKIES



Hazelnut Chocolate Cookies image

"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
6 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
3/4 cup ground hazelnuts (about 3 ounces)
24 whole hazelnuts, toasted and skins removed
Confectioners' sugar

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.

Nutrition Facts :

CHOCOLATE-HAZELNUT DROP COOKIES



Chocolate-Hazelnut Drop Cookies image

Provided by Giada De Laurentiis

Time 1h1m

Yield 38 to 40 cookies

Number Of Ingredients 5

1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)

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.

Nutrition Facts : Calories 104 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Protein 1 grams, Sugar 6 grams

CHOCOLATE AND HAZELNUT COOKIES



Chocolate and hazelnut cookies image

This is my mum's recipe for the best, quickest cookies that are soft and moist but not too sweet so you'll keep coming back for more!

Provided by em_macaussie

Time 17m

Yield Makes 15 cookies approx.

Number Of Ingredients 7

125g butter
1 1/2 cups self raising flour
3/4 brown sugar
1 egg
1 tsp vanilla essence
1/2 cup chopped nuts
1/2 cup chocolate chips

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-CRUSTED CHOCOLATE SANDWICHES



Hazelnut-Crusted Chocolate Sandwiches image

A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 sandwiches

Number Of Ingredients 13

1 1/4 cups cake flour (not self-rising)
3/4 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
3/4 cup packed light-brown sugar
3 sticks unsalted butter, room temperature
3 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, melted and cooled
1 cup toasted skinned hazelnuts, very finely chopped

Steps:

  • Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
  • Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
  • Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
  • Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

CHOCOLATE HAZELNUT COOKIES



Chocolate Hazelnut Cookies image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 cup Nutella® hazelnut spread with cocoa
1 egg
1/2 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil

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

OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE



Oregon's Hazelnut Chocolate Chip Cookie image

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

1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped hazelnuts

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.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES



Double Dark Chocolate Hazelnut Cookies image

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

½ cup butter, at room temperature
¾ cup white sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 ¾ ounces 70% dark chocolate, melted
1 tablespoon cocoa powder
¼ teaspoon instant espresso powder
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup roasted hazelnuts, chopped
¼ cup roasted hazelnuts, finely ground

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

CHOCOLATE-HAZELNUT COOKIES



Chocolate-Hazelnut Cookies image

Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 28

Number Of Ingredients 12

4 cups 60 percent cacao bittersweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups blanched hazelnuts, toasted and chopped
1 1/2 cups dried cherries

Steps:

  • Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.
  • Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.
  • Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.
  • Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

CHOCOLATE HAZELNUT CRINKLE COOKIES



Chocolate Hazelnut Crinkle Cookies image

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

2/3 cup hazelnuts
2 tablespoons granulated sugar
6 oz fine-quality bittersweet
chocolate (no more than 60% cacao if marked), finely chopped
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners sugar
Special Equipment
Parchment paper

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.

CHOCOLATE-HAZELNUT SPREAD COOKIES



Chocolate-Hazelnut Spread Cookies image

Delicious, rich chocolate hazelnut cookies, crispy outside, chewy inside. Perfect with a glass of milk.

Provided by mommascookin

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 20m

Yield 18

Number Of Ingredients 6

1 cup graham cracker crumbs
½ teaspoon baking soda
1 pinch salt
1 egg
½ teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)

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.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 12.1 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 80.4 mg, Sugar 9 g

HAZELNUT COOKIES



Hazelnut Cookies image

Provided by Moira Hodgson

Categories     dessert

Time 30m

Yield About 30 cookies

Number Of Ingredients 10

6 ounces unskinned lightly toasted hazelnuts
2 tablespoons vegetable oil
6 tablespoons unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
Pinch of salt

Steps:

  • Preheat oven to 350 degrees.
  • Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
  • Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
  • Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
  • Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams

CHOCOLATE HAZELNUT COOKIES



Chocolate Hazelnut Cookies image

Provided by Shelley Wiseman

Categories     Cookies     Rum     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Hazelnut     Christmas Eve     Engagement Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 60 to 80 (3-inch) cookies

Number Of Ingredients 11

1 cup hazelnuts (5 ounces)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 tablespoon dark rum
Equipment: decorative cookie cutters (about 3 inches)
Garnish:

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts.
  • Whisk together flour, cocoa, baking powder, and salt.
  • Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts.
  • Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
  • Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
  • Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes.
  • Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
  • Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely.
  • Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.

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From twopeasandtheirpod.com


CHOCOLATE HAZELNUT SHORTBREAD COOKIES - A BAKING JOURNEY
2021-11-21 Preheat your oven on 160'C/325'F. Prepare a large baking tray with a baking mat (I use a Silpat) or baking paper / parchment paper. Photo 10: Take the rolled dough out of the fridge and remove the top sheet of baking paper. With a Cookie Cutter, cut out the dough to shape the shortbread cookies.
From abakingjourney.com


HAZELNUT COOKIES WITH MILK CHOCOLATE RECIPE - SERIOUS EATS
2020-04-15 1/8 teaspoon freshly grated nutmeg. 1/2 ounce vanilla extract (1 tablespoon; 15g) 1 large egg, straight from the fridge. 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g) 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped; 85g), tempered. Nutrition Facts (per serving) 163.
From seriouseats.com


CHOCOLATE HAZELNUT COOKIES {4 INGREDIENTS} - FEELGOODFOODIE
2021-12-05 Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix the chocolate hazelnut spread with the egg until smooth. Add the flour, and mix well until combined. Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Sprinkle the chopped hazelnut on top.
From feelgoodfoodie.net


HAZELNUT CHOCOLATE CHUNK COOKIES - DEL'S COOKING TWIST
2019-01-27 Fold in the chocolate chunks and the chopped hazelnuts. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it. Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper.
From delscookingtwist.com


HAZELNUT CHOCOLATE CHIP COOKIES - TWO PEAS & THEIR POD
2017-10-18 Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside. In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside. In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes.
From twopeasandtheirpod.com


CHOCOLATE HAZELNUT COOKIES | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Beat together the shortening, sugars, egg, vanilla, espresso powder, hazelnut flavor, cocoa powder, baking soda, salt, and chocolate-hazelnut spread until smooth. Add the flour, beating gently until everything is well combined; the dough will be quite stiff ...
From kingarthurbaking.com


CHOCOLATE CHIP HAZELNUT COOKIES - SUGAR SALT MAGIC
2019-02-28 Instructions. Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper. Sift together the flour, corn flour, baking soda and salt. In a separate bowl, beat together the butter and both sugars until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix.
From sugarsaltmagic.com


HAZELNUT COOKIES WITH DARK CHOCOLATE - CHISEL & FORK
2020-12-12 Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and bake for 14-16 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.
From chiselandfork.com


DOUBLE CHOCOLATE HAZELNUT COOKIES | EMMA DUCKWORTH BAKES
2021-09-13 Set aside the remainder. Scoop cookie dough balls and refrigerate. Using a cookie scoop or a heaped tablespoon, scoop the dough into 2cm (inch-wide) balls and place on a baking tray. Press the remaining hazelnuts and chocolate onto the top of the balls. Refrigerate for at least 1-hour minimum, or freeze for 30 minutes.
From emmaduckworthbakes.co.uk


CHOCOLATE HAZELNUT COOKIES (NO SUGAR) - GATHERING DREAMS
2022-03-06 Instructions. Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper. Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2). Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor.
From gatheringdreams.com


MILK CHOCOLATE HAZELNUT COOKIES - RECIPE - FINECOOKING
In a large bowl, whisk together the oil, brown sugar, granulated sugar, and vanilla. Whisk in the egg and egg yolks. Sprinkle the salt and baking soda over the bowl. Vigorously whisk until incorporated. Using a flexible spatula, gently fold in the finely ground hazelnuts, flour, chopped hazelnuts, and chopped chocolate.
From finecooking.com


HAZELNUT FLOUR CHOCOLATE CHIP COOKIE - SIMPLY SUPERCHARGED
Instructions. Preheat oven to 375 degrees. In a bowl mix butter, vanilla, sugar, baking powder, xanthum gum, salt. Slowly mix in flour and fold in chocolate. Form round dough and place on the sheet. Bake for 11-13 minutes. Enjoy!
From simplysupercharged.com


TOASTED HAZELNUT SLICE & BAKE COOKIES WITH MILK CHOCOLATE
2015-12-11 Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely. Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl.
From sallysbakingaddiction.com


CHEWY CHOCOLATE HAZELNUT COOKIES - CHOCOLATE WITH GRACE
2021-11-25 First, add butter and brown sugar to a large bowl. After you cream the butter and sugar together, add the egg, vanilla, and hazelnut spread with cocoa. Stir together well. You can also use a stand mixer for this recipe. I’m just old-fashioned and like to get in an arm workout while making cookies. I make 95% of my cookies in a bowl with a ...
From chocolatewithgrace.com


CHOCOLATE HAZELNUT COOKIES - LORD BYRON'S KITCHEN
2020-12-09 Beat into the butter and sugar mixture. Sift together the flour, cocoa powder, baking soda, and salt. Add it to the wet ingredients and mix until well incorporated. Next, stir in 1 cup of mini milk chocolate chips and 1 cup of the chopped toasted hazelnuts. Portion out 1 heaping tablespoon of the cookie dough.
From lordbyronskitchen.com


CHOCOLATE DIPPED HAZELNUT COOKIES - LORD BYRON'S KITCHEN
2020-12-03 Add the flour and 1/2 cup of the hazelnuts. Beat until just combined. Add one tablespoon of lukewarm water at a time, beating well after each addition. Once a dough is formed, do not add any more water. Working with one tablespoon of dough at a time, roll into a ball and place onto the prepared baking sheet.
From lordbyronskitchen.com


CHOCOLATE HAZELNUT COOKIES - ERREN'S KITCHEN
2017-11-24 In a microwave-safe bowl, melt 1⁄2 cup chocolate chips with the Nutella on medium power in 30-second intervals until just melted. Set Aside. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, beat butter, brown sugar and granulated sugar until creamy.
From errenskitchen.com


CHOCOLATE HAZELNUT COOKIES - KING ARTHUR BAKING
2013-08-30 Hazelnut flavor takes these cookies over the top, taste-wise. If you don't have hazelnut flavor, the cookies will taste good, but not overly "hazelnutty." Substitute 1/4 teaspoon almond extract for the hazelnut, if you like; almond will give the cookies a vaguely nutty flavor, though it won't be hazelnut.
From kingarthurbaking.com


CHOCOLATE CHIP COOKIES WITH ROASTED HAZELNUTS - THE COZY APRON
Chill the dough for at least 4 hours, preferably 24 hours. Once the cookie dough has chilled, preheat the oven to 350°, and line a couple of large baking sheets with parchment paper. To make the cookies, use a 1 ½ ounce scoop and scoop out the dough, placing it onto the baking sheet to hold; once all the dough is scooped, roll each portion ...
From thecozyapron.com


10 BEST GROUND HAZELNUT COOKIE RECIPES | YUMMLY
hazelnut butter, chocolate, hazelnuts, hazelnut butter, ground hazelnuts and 8 more Nutella Cake Today hazelnuts, superfine sugar, mascarpone, Nutella, ground hazelnuts and 6 more
From yummly.com


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