CHOCOLATE HAZELNUT CRINKLE COOKIES
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Categories Cookies Food Processor Mixer Chocolate Dairy Dessert Bake Freeze/Chill Christmas Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 7 dozen cookies
Number Of Ingredients 16
Steps:
- Make dough:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
- Form and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
- Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
- While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.
CHOCOLATE CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
HAZELNUT DREAM COOKIES
I sampled these goodies at a Bible study and knew from the first bite that I had to have the recipe. To my surprise, the rich cookies require just four ingredients. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT CRINKLES
This is a Chocolate Crinkle cookie made with Chocolate Hazelnut spread and toasted chopped hazelnuts. It is a STAR in my Christmas cookie line-up. Very flavorful! Time to make includes 2 hour chilling time.
Provided by KWB5015
Categories Dessert
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix flour, baking powder and salt in a medium-sized bowl; set aside.
- Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
- Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
- Chill dough 2 hours.
- Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
- Place 2" apart on a parchment-lined cookie sheet.
- Bake about 10 minutes then remove to cooling rack.
- If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!
Nutrition Facts : Calories 228.3, Fat 9.1, SaturatedFat 5.3, Cholesterol 16, Sodium 93, Carbohydrate 33.4, Fiber 1.5, Sugar 19.6, Protein 3.5
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