OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE
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
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.
CHOCOLATE-HAZELNUT STUFFED CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Melt the butter in a medium skillet over medium-high heat. Once the butter begins to bubble it will begin to brown; lower the heat and allow to slowly brown, 3 to 5 minutes. Remove from the heat.
- In a stand mixer fitted with the paddle attachment, combine the butter, dark-brown sugar and granulated sugar. Beat until incorporated. (At this point, the butter and sugar will look separated and broken, but that's ok!) Beat in the vanilla, egg, egg yolk and yogurt.
- In medium bowl, whisk together the flour, baking soda and salt. Lower the speed on the mixer to low. Gradually add in the dry ingredients, followed by the bittersweet and milk chocolate chips. Mix until everything is fully incorporated.
- Begin scooping the dough by tablespoons onto the prepared baking sheets. Once you have 12 tablespoons of dough on each cookie sheet, get the chocolate-hazelnut spread! Make an indentation in each cookie where the chocolate-hazelnut spread will live. Carefully scoop 1 heaping teaspoon of spread into each indentation.
- Scoop 1 tablespoon of the remaining cookie dough and place it on top of the chocolate hazelnut spread, creating a dome over the spread. (You want to surround the spread completely with dough so it doesn't ooze out during baking.) Repeat until all cookies are covered. Sprinkle each cookie with sea salt.
- You can freeze the cookies for up to a month at this point (freeze them on the baking sheet, and when solid transfer them to zip-close freezer-proof bags), or bake them right away. Bake the cookies until slightly browned on the edges (the tops may be doughy), about 10 to 12 minutes. The cookies may look underdone, but don't worry, they will continue to cook once you remove them from the oven. Cool the cookies on the pan.
HAZELNUT CHOCOLATE CHIP COOKIES
I'm not the world's greatest cookie baker but this recipe by Giada De Laurentiis not only came out perfect, I actually ended up with the amount of cookies indicated. And they taste so good!
Provided by Irmgard
Categories Drop Cookies
Time 1h15m
Yield 48 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159.6, Fat 8.8, SaturatedFat 4.3, Cholesterol 19.2, Sodium 71.3, Carbohydrate 20.2, Fiber 1, Sugar 14.1, Protein 1.8
HAZELNUT CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Provided by BecR2400
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, cream sugars with the butter, shortening and 1/2 cup nutella.
- Beat in egg and vanilla extract. Add coffee granules, mix well.
- In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
- Add chocolate chips and ground nuts to the flour mixture. Stir well.
- Add flour mixture to the butter mixture, stir just until blended.
- Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
- Gently press a whole hazelnut into the center of each cookie.
- Bake 10 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling.
- Once cooled, drizzle melted 1/4 cup nutella mixed with 2 teaspoons of water over tops of cookies, if desired. Cool completely.
- Note: May be stored in an air tight container, with parchment paper between layers. These cookies freeze well.
Nutrition Facts : Calories 172.2, Fat 10.1, SaturatedFat 5.1, Cholesterol 11.9, Sodium 96.3, Carbohydrate 19.8, Fiber 1, Sugar 13.2, Protein 1.8
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
CHOCOLATE HAZELNUT CHIP COOKIES
Make and share this Chocolate Hazelnut Chip Cookies recipe from Food.com.
Provided by Jifreg Recipes
Categories Drop Cookies
Time 35m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- HEAT oven to 375ºF.
- COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored spread. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
- DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
- BAKE 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
- VARIATION BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
- BAKE 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
- CHOCOLATE DRIZZLE: PLACE 3/4 cup semi-sweet chips with 1 1/2 teaspoons shortening in a resealable plastic bag; seal. Microwave on HIGH for 1 minute; knead bag. Continue in 10 seconds intervals, if necessary, until melted. Clip off corner of bag. Drizzle chocolate over cooled cookies or bars.
Nutrition Facts : Calories 866.6, Fat 34, SaturatedFat 13, Cholesterol 47.6, Sodium 864.9, Carbohydrate 137.2, Fiber 4, Sugar 90.5, Protein 9.3
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
HAZELNUT RUM CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Rum Chocolate Chip Cookies recipe from Food.com.
Provided by Mizzy
Categories Drop Cookies
Time 25m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Grease cookie sheets, and preheat oven to 375°F.
- Beat butter with brown sugar until fluffy, then beat in rum, egg, and yolk.
- Combine flour with baking soda and salt and stir into butter mixture.
- Stir in hazelnuts and chocolate chips.
- Drop batter from teaspoon into prepared pans.
- Bake about 12-15 minutes, until risen and set.
HAZELNUT BUTTER CHOCOLATE CHIP COOKIES
Hazelnut butter gives the cookies a deep, rich flavor. Look for it in natural foods stores. Before measuring the hazelnut butter, stir gently with a fork to mix in any oil that has separated from the butter.
Provided by b_dazzld
Categories Dessert
Time 2h42m
Yield 4 dozen
Number Of Ingredients 11
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.).
Nutrition Facts : Calories 968.2, Fat 50.2, SaturatedFat 30.1, Cholesterol 113.9, Sodium 610.1, Carbohydrate 132.5, Fiber 6.3, Sugar 89.1, Protein 10.2
WHITE CHOCOLATE CHIP HAZELNUT COOKIES
Got this recipe from the Taste of Home, and I tried it out this weekend and was pretty satisfied with the results. Produces a nice chewy cookie.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 48 cookies, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons of 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 mixing bowl, cream the remaining butter. Beat the sugars, add the egg and vanilla; beat until light and fluffy.
- Beat in ground hazelnut mixture until blended. Add flour, baking soda and salt until combined. Stir in chips and chopped reserved nuts.
- Drop by rounded tablespoon 2-inches apart onto parchment paper. Bake 350° for 10-12 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 1115.5, Fat 66.9, SaturatedFat 27, Cholesterol 127.5, Sodium 699.5, Carbohydrate 120, Fiber 5.4, Sugar 78.8, Protein 15.5
WHITE CHOCOLATE CHIP HAZELNUT COOKIES
This is a cookie you will want to make again and again. I like to take it to church get-togethers and family reunions. It's very delicious...crispy on the outside and chewy on the inside. -Denise DeJong, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
NUTELLA® CHOCOLATE CHIP COOKIES
If you are looking for a delicious and unique twist on the classic chocolate chip cookie, this is the one for you. The awesome addition of the toasted hazelnuts and toffee makes this a keeper dessert recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 76
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg
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