Chocolate Hazelnut Chip Cookies Recipes

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OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE



Oregon's Hazelnut Chocolate Chip Cookie image

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

1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped hazelnuts

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.

WHITE CHOCOLATE CHIP HAZELNUT COOKIES



White Chocolate Chip Hazelnut Cookies image

This is a cookie you will want to make again and again. I like to take it to church get-togethers and family reunions. It's very delicious...crispy on the outside and chewy on the inside. -Denise DeJong, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1-1/4 cups whole hazelnuts, toasted, divided
9 tablespoons butter, softened, divided
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white baking chips

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.

Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

HAZELNUT CHOCOLATE CHIP COOKIES



Hazelnut Chocolate Chip Cookies image

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

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter
3/4 cup brown sugar
1/4 cup white sugar
2/3 cup nutella (1/3 cup for cookies 1/3 cup for dizzle)
2 eggs
1 teaspoon vanilla
1 cup hazelnuts (measured ground and toasted)
2 cups chocolate chips
2 teaspoons milk (2-3 tsp)

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

CHOCOLATE HAZELNUT CHIP COOKIES



Chocolate Hazelnut Chip Cookies image

Make and share this Chocolate Hazelnut Chip Cookies recipe from Food.com.

Provided by Jifreg Recipes

Categories     Drop Cookies

Time 35m

Yield 4 dozen

Number Of Ingredients 11

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1/2 cup Jif® Chocolate Flavored Hazelnut Spread or 1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped hazelnuts (optional)

Steps:

  • HEAT oven to 375ºF.
  • COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored spread. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
  • DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  • BAKE 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
  • VARIATION BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
  • BAKE 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
  • CHOCOLATE DRIZZLE: PLACE 3/4 cup semi-sweet chips with 1 1/2 teaspoons shortening in a resealable plastic bag; seal. Microwave on HIGH for 1 minute; knead bag. Continue in 10 seconds intervals, if necessary, until melted. Clip off corner of bag. Drizzle chocolate over cooled cookies or bars.

Nutrition Facts : Calories 866.6, Fat 34, SaturatedFat 13, Cholesterol 47.6, Sodium 864.9, Carbohydrate 137.2, Fiber 4, Sugar 90.5, Protein 9.3

HAZELNUT CHOCOLATE CHIP COOKIES



Hazelnut Chocolate Chip Cookies image

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

3/4 cup brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (I use butter flavor Crisco)
1/2 cup nutella, plus
1/4 cup additional nutella, for drizzling, if desired
1 egg
1 teaspoon vanilla extract
1 tablespoon dry instant coffee granules (such as Taster's Choice)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (6 ounces)
1/2 cup hazelnuts (ground or finely chopped)
36 hazelnuts (whole)

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

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