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.)
LOW-CARB CHOCOLATE HAZELNUT SHORTBREAD COOKIES
These Low-Carb Chocolate Hazelnut Shortbread Cookies make a perfect treat for the holidays! These rich, chocolaty cookies can be enjoyed by those on a low-carb, keto, Atkins, gluten-free, grain-free or Banting diet. Now, everyone can enjoy holiday baking!
Provided by Annissa Slusher
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Place almond flour, stevia/erythritol blend, cocoa powder, baking soda, and sea salt in food processor. Pulse to combine.
- Add vanilla extract and butter. Pulse processor until mixture sticks together to form a dough.
- Add hazelnuts to the processor. Pulse to chop the nuts and incorporate into the dough. Stop the processor once or twice and break up the dough so that the hazelnuts spread evenly throughout the dough.
- Turn dough out onto a piece of parchment. Shape into a log about 2 inches in diameter to about 6-7 inches long.
- Wrap dough in the parchment. Refrigerate at least 2 hours. You can make the dough ahead and refrigerate it overnight if you prefer.
- Preheat oven to 375º Fahrenheit. Prepare a baking sheet by lining it with parchment or greasing with coconut oil. I use a silicone coated baking sheet that doesn't require either.
- Remove dough from parchment and slice into 16 equal circles.
- Arrange cookies on the prepared baking sheet. Bake for 11-12 minutes or until edges are set. Centers will NOT spring back when lightly touched. Allow cookies to cool on the baking sheet at least 5 minutes, then transfer to a cooling rack so they can cool completely. Be sure they have cooled before drizzling the chocolate overtop.
- Place chocolate in a small heavy saucepan. Put saucepan over extra-low heat. (See article above if you don't have a extra-low simmer setting or a heavy saucepan). Heat, stirring chocolate constantly, until completely melted. Remove from heat.
- Allow chocolate to cool until it has slightly thickened, but has not set. Using a cake decorating bag or a spoon, drizzle chocolate over the cooled cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 116 kcal, Carbohydrate 4 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 70 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g
HAZELNUT HOT COCOA MIX
Provided by Food Network
Time 5m
Yield Makes about 2 cups mix
Number Of Ingredients 5
Steps:
- PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix.
- Recipe to attach:
- Spoon 3 to 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well.
- *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Pecan Deluxe Cookie Dough
SALTED COCOA-HAZELNUT COOKIES
These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 5 dozen cookies
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
- In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
- Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
- Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
- Refrigerate the logs at least 2 hours, or up to 5 days.
- Heat oven to 325 degrees.
- Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
- Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 6 grams, TransFat 0 grams
HAZELNUT SPREAD CHOCOLATE COOKIES
Delicious double chocolate gooey and sweet hazelnut spread cookies packed with rich chocolate hazelnut paste ( any brand, from Kirkland to Nutella) and lots of chocolate chips.
Provided by Tatiana Shifruk
Categories Dessert
Number Of Ingredients 9
Steps:
- In the large bowl beat butter with sugar and egg. Add hazelnut spread and mix. Slowly add flour, soda, cocoa powder. Fold in chocolate chips.
- Cover the bowl with plastic wrap and chill in the fridge for about two hours.
- Preheat the oven to 350F degrees. Roll balls after scooping cookies with a tablespoon. My cookies were pretty big, and i made about 25 balls and used two sheets.
- Bake for 11 minutes. Cookies will still be soft to touch. Let them cool and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 89 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
HAZELNUT COCOA COOKIES
These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy.
Provided by Ruben Haws
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 51 mg, Fat 13.2 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 153 mg, Sugar 28.8 g
HAZELNUT CHOCOLATE COOKIES
"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE)
These soft, decadent, chewy chocolate hazelnut cookies are made with wholesome, nourishing ingredients: perfect to satisfy your chocolate cravings. A guilt-free treat that you won't be able to stop eating!
Provided by Sara @ Gathering Dreams
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.
- Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).
- Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don't worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.
- In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.
- Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
- Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.
- Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.
- Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.
- Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.
Nutrition Facts : Calories 135 kcal, Carbohydrate 10 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
COCOA-HAZELNUT STUFFED COOKIES
The easy-prep glaze adds a delicious chocolate favorite to these irresistibly nutty cookies, made easy with Betty Crocker peanut butter cookie mix.
Provided by Brooke Lark
Categories Dessert
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
- In small bowl, mix hazelnut spread and powdered sugar until well blended. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
- For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside. Place on ungreased large cookie sheet.
- Bake 11 to 13 minutes or just until edges of cookies are golden brown. Remove from cookie sheet to cooling rack.
- Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts. Let icing set before serving.
Nutrition Facts : ServingSize 1 Serving
VEGAN HAZELNUT COCOA COOKIES
this recipe is easy, cheap and doesn't require special tools. it's perfect for the person who doesn't like their sweets TOO sweet. these cookies are on the mild side. i also like to make small batches of cookies, so this recipe is great for just a few friends.
Provided by CookiePuss
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
- mix dry ingredients.
- mix wet ingredients.
- mix all ingredients together.
- drop by tablespoon onto greased cookie sheet, 2 inches apart.
- cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
- cool on wire rack if you have one.
- enjoy animal friendly cookies!
- great with soy-coffee ice cream.
Nutrition Facts : Calories 88.3, Fat 2.9, SaturatedFat 0.3, Sodium 39.4, Carbohydrate 15.1, Fiber 1.5, Sugar 8.6, Protein 1.9
EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES
This is a really nice recipe if you want a butter cookie with a twist. The cookie itself is more of a soft thick cookie rather than a flat crisp one. Also this cookie is sweet but not too sweet. The Hazelnut and Chocolate are a perfect combination. These cookies are great to add to a holiday cookie tray or just to have in the evening as a special treat with a nice hot cup of coffee or tea.
Provided by Mye Mye
Categories Dessert
Time 1h40m
Yield 12-18 Cookies
Number Of Ingredients 9
Steps:
- Sift together dry ingredients: flour, baking powder, salt and cocoa.
- Add crushed hazelnuts; set aside.
- In a separate bowl; cream together butter and sugar.
- Add egg and vanilla to butter-sugar mixture.
- Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
- Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
- Mixing only until all ingredients are incorporated.
- Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
- Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
- Flatten balls slightly with a fork.
- Bake in a preheated oven at 400° for 10-12 minutes until set.
- DO NOT OVERBAKE.
- Let Cool for 2 minutes and remove from baking sheet.
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- Using a food processor or blender, blitz the hazelnuts and cocoa powder for a few seconds until you get crumbly bits. You don't want a paste but you don't want too large pieces. Try to go for a rough sand texture.
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- Preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place the hazelnuts into the food processor and start to pulse at medium speed and gradually increase to high. After 10 seconds check the hazelnuts to see how much they are grounded. Then continue to ground them. The whole process takes less than 30 seconds. You shouldn't over-process it to avoid making hazelnut butter. Once you see the oily look, you should stop. (If your hazelnuts are not toasted, you can place them in a pan and toast over medium heat until the hazelnuts give their aroma. You should stir almost in every 15 seconds to prevent them from burning.)
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- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla.
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- Toast the hazelnuts in the oven for about 5 minutes to enhance their flavour, then let them cool down. Once cold, put them in a blender with the raw cane sugar.
- Blend them with the pulse function not to overheat them, otherwise they will get too oily, until you get a fine and crumbly texture, just as cane sugar.
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- Preheat the oven to 350 (175 C) degrees and place racks in the center and upper third of the oven.
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