Hazelnut Chocolate Chip Cookies Food

HAZELNUT CHOCOLATE CHIP COOKIES

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.

HAZELNUT CHOCOLATE CHIP COOKIES

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.

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

Steps:

• Preheat the oven to 325 degrees F.
• Line 2 heavy large 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 airtight at room temperature.)

HAZELNUT CHOCOLATE CHIP COOKIES

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.

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.)

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

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.

CHOCOLATE AND HAZELNUT COOKIES

Steps:

• Pre-heat oven to 180 degrees. Combine flour and sugar in a mixing bowl. Add melted butter, egg and vanilla to the flour and sugar, mix to combine. Stir through the nuts and chocolate. Line a tray with baking paper. Mould the mixture into spheres and press down in the middle of each cookie. Cook each batch for 10-12 minutes until golden but still soft as they will Harden up when they come out of the oven.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

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.)

HAZELNUT RUM CHOCOLATE CHIP COOKIES

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.

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

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.

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.

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.