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
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
NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS
Deliciously moist and fluffy chocolate muffins that are studded with chocolate chips and have irresistibly gooey Nutella centres. The BEST easy chocolate muffin recipe!
Provided by Marsha Cook
Categories Muffins
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
- Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 359 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 muffin, Sodium 181 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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