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 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.)
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
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
CHOCOCONUT CHIP COOKIES
I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.
Provided by Reena B.
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 20m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g
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 COOKIES
A simple yet tasty 4-ingredient recipe from Gourmet Magazine, May 2004. I like to have this in my mix of holiday cookies because it's so low-maintenance. Prep time includes chill time. Also good dipped in chocolate rather than sugar.
Provided by jenpalombi
Categories Dessert
Time 1h30m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
- Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
- Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
- Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
- Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.
Nutrition Facts : Calories 49.3, Fat 3.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 0.4, Carbohydrate 4.5, Fiber 0.2, Sugar 2.3, Protein 0.6
CHOCOLATE AND HAZELNUT COOKIES
This is my mum's recipe for the best, quickest cookies that are soft and moist but not too sweet so you'll keep coming back for more!
Provided by em_macaussie
Time 17m
Yield Makes 15 cookies approx.
Number Of Ingredients 0
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.
DOUBLE DARK CHOCOLATE HAZELNUT COOKIES
These are sort of like Nutella® in cookie form.
Provided by noraspice
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
- Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
- Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Nutrition Facts : Calories 133 calories, Carbohydrate 14.3 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 82.3 mg, Sugar 9 g
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.
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 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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