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.)
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-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 COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
More about "choco hazelnut latte cookies recipes"
CHOCOLATE MERINGUE COOKIES {WITH HAZELNUT + ESPRESSO} …
From wellplated.com
Estimated Reading Time 7 mins
- Place the oven racks in the upper and lower third positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper or a silpat mat and set aside.
- In the bowl of a food processor (mini if possible), combine the hazelnuts, chocolate, and espresso powder. Pulse until finely ground. Set aside. In a medium bowl, sift together the powdered sugar and cocoa powder. Set aside.
- In a stand mixer with the whisk attachment or a large mixing bowl, whip the egg whites and salt on medium speed, until the whites are no longer clear. (Ensure your mixing bowl is perfectly clean and dry, or the whites will not whip properly.) Increase the speed to medium-high and continue to whip, adding the granulated sugar 1 tablespoon at a time as you go. Continue whipping until the whites are firm and hold stiff peaks. They should be very shiny. Beat in the vanilla extract.
- With a large rubber spatula, gently and quickly fold in the powdered sugar mixture, until most streaks are gone, trying to deflate the egg whites as little as possible. Lightly fold in the chocolate-hazelnut mixture, just until combined.
CHOCOLATE HAZELNUT COOKIES RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 Calories 123 per servingCategory Quick, Snack, Dessert
CHOCO-HAZELNUT LATTE COOKIES RECIPE
From lifemadedelicious.ca
Servings 32Calories 190 per servingTotal Time 1 hr 25 mins
DOUBLE CHOCOLATE HAZELNUT COOKIES | EMMA …
From emmaduckworthbakes.com
CHOCOLATE HAZELNUT LATTE - WILD WILD WHISK
From wildwildwhisk.com
CHOCOLATE-HAZELNUT COOKIES RECIPE | BON APPéTIT
From bonappetit.com
HEALTHY CHOCOLATE HAZELNUT COOKIES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
4.8/5 (12)Category Dessert
CHOCO-HAZELNUT LATTE COOKIES RECIPE - FLICKR
From flickr.com
Views 15.1K
CHOCO-HAZELNUT LATTE COOKIES – CHAWTIME
From chawtime.com
CHOCOLATE HAZELNUT LATTE RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
CHOCOLATE HAZELNUT COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CHOCO-HAZELNUT LATTE COOKIES | RECIPE | DESSERTS, BAKING, BAKING …
From pinterest.ca
CHOCO-HAZELNUT LATTE COOKIES - RECIPE CIRCUS
From recipecircus.com
CHOCO-HAZELNUT LATTE COOKIES RECIPE | RECIPE.
From recipebridge.com
CHOCOLATE HAZELNUT COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love