Hazelnut Butter Cookies With Mini Chocolate Chips Recipes

OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE

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.

HAZELNUT BUTTER CHOCOLATE CHIP COOKIES

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-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.)

CHOCOLATE-HAZELNUT CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
• In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.