CHOCOLATE-HAZELNUT DROP COOKIES
Provided by Giada De Laurentiis
Time 1h1m
Yield 38 to 40 cookies
Number Of Ingredients 5
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 HAZELNUT COOKIES
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
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.
CHOCOLATE HAZELNUT COOKIES
Make and share this Chocolate Hazelnut Cookies recipe from Food.com.
Provided by puh-leas-no-coconut
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a very large mixing bowl; beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.
- Drop dough by tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.
- Note: To skin and toast hazelnuts: Boil the hazelnuts in a quart of water with 4 Tbsp of baking soda for 3 - 4 minutes. Rinse them in a colander under cold water. The skins should come off easily. Roast in 350 oven for 10-12 minutes stirring every 5 minutes or so.
Nutrition Facts : Calories 251, Fat 12.8, SaturatedFat 7.6, Cholesterol 21.5, Sodium 86.4, Carbohydrate 31.9, Fiber 1.8, Sugar 22.9, Protein 3
HAZELNUT CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 13
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.)
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 CHIP COOKIES
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Provided by Calee
Categories Drop Cookies
Time 1h6m
Yield 48 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 149.2, Fat 9.1, SaturatedFat 5, Cholesterol 17.9, Sodium 66.6, Carbohydrate 16.4, Fiber 1.1, Sugar 10.6, Protein 1.9
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