Hazelnut Double Chocolate Chip Cookies Recipes

DOUBLE CHOCOLATE HAZELNUT COOKIES

Steps:

• In a bowl or stand mixer, cream the butter and sugars together until smooth. Add egg and vanilla. Mix until well combined.
• Add flour, cocoa powder, baking soda, and salt. Mix until just combined. Careful NOT to over mix or you may end up with flat cookies. Fold in chocolate chips and chopped hazelnuts.
• Using a medium cookie scoop, form cookie doughs into balls (~1 1/2 tablespoons size). Place the cookie dough balls on a baking sheet and freeze the dough balls for 20 minutes.
• Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for about 10-11 minutes. Remove from oven, sprinkle with flaky sea salt. Enjoy!

HAZELNUT CHOCOLATE CHIP COOKIES

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 DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of a stand mixer, beat the butter, sugar, salt, vanilla and baking soda for 5 minutes, until very light and fluffy.
• Add the egg and beat for another two minutes, scraping down as needed.
• At once, add the flour, ground hazelnuts, and cocoa powder. Scrape down the bowl and ensure all the dough is mixed well.
• Fold in the chocolate chunks.
• Place batter in a bowl and cover it with plastic wrap. Set it in the fridge overnight.
• The next day, preheat the oven to 350 F.
• Portion the dough into 1.5-2 tablespoons of dough onto two parchment lined cookie sheets.
• Set the first sheet in the freezer for ten minutes.
• Bake for 11-12 minutes, until the edges look set. While the first batch is baking, set the second batch in the freezer. Bake the second batch.

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.