Julie Goodwins Chocolate Hazelnut Cookies Recipes

HAZELNUT COCOA COOKIES

Steps:

• Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

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 AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

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.

CHOCOLATE-HAZELNUT COOKIES

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.

HAZELNUT DREAM COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

JULIE'S CHOCOLATE CHIP COOKIES

Steps:

• Beat first 6 ingredients together until creamy.
• Add next 2 ingredients.
• Mix well.
• Stir in chocolate chips.
• Drop by tsp and bake at 350° for 9 minutes.
• Do not over bake!

JULIE GOODWIN'S CHOCOLATE HAZELNUT COOKIES

Steps:

• In a bowl, cream the butter and sugar until fluffy, add egg and vanilla, beat to incorporate.
• Mix the sifted flour and salt. Stir in the nuts, chocolate and coconut.
• Roll walnut sized balls of dough and place on a prepared tray with baking paper. Allow room for spreading and flatten with the back of a fork.
• Bake for 12-14 minutes (until just golden around the edges, they will still be soft). Cool on trays to firm up a bit.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.