CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
CHOCOLATE SNICKERDOODLES
Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.
Provided by SkinnyMinnie
Categories Dessert
Time 28m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Beat 1 1/2 cups of sugar and butter until fluffy.
- Add vanilla and eggs and mix well.
- Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
- In another bowl mix the 2 Tbs. sugar and cinnamon.
- Shape dough into 1 inch balls and roll in cinnamon mixture.
- Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Nutrition Facts : Calories 134.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 24.6, Sodium 87.3, Carbohydrate 22.9, Fiber 1, Sugar 13.1, Protein 2
CHOCOLATE HAZELNUT SNICKERDOODLE COOKIES
Make and share this Chocolate Hazelnut Snickerdoodle Cookies recipe from Food.com.
Provided by Jifreg Recipes
Categories Dessert
Time 55m
Yield 6 dozen
Number Of Ingredients 5
Steps:
- HEAT oven to 375°F Line baking sheets with parchment paper.
- COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
- USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
- BAKE 6 minutes. Remake rounded indentation in cookie. Fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. Make a 1/2-inch cut off one corner of bag. Squeeze spread starting at outside edge of indentation, swirling toward center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.
Nutrition Facts : Calories 104.3, Fat 11, SaturatedFat 6.7, Cholesterol 58.1, Sodium 101.8, Carbohydrate 0.2, Sugar 0.1, Protein 1.1
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 SNICKERDOODLE COOKIES
Like a thumbprint snickerdoodle, these cookies are filled with chocolate hazelnut spread.
Provided by Allrecipes Member
Time 2h15m
Yield 72
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Line baking sheets with parchment paper, if desired.
- Combine cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed.
- Use level measuring teaspoon of dough to make 3/4-inch balls. Roll into cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring spoon, to make a rounded indentation in the center of each cookie.
- Bake 6 minutes. Remake rounded indentation in cookie. Fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. Make a 1/2-inch cut off one corner of bag. Squeeze spread starting at outside edge moving towards center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 8.2 g, Cholesterol 4.9 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 41.5 mg
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
NUTELLA® HAZELNUT COOKIES
These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.
Provided by Carmella DiNardo
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 57m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
- Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
- Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 63.1 g, Cholesterol 68 mg, Fat 26.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 13.2 g, Sodium 434.3 mg, Sugar 39.8 g
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