Julie Goodwins Chocolate Hazelnut Cookies Recipes

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

LOW CARB HAZELNUT COOKIES

Steps:

• Preheat over to 190 degrees Celsius.
• Separate the whites from the yolks and beat the whites stiff. In the bowl with the yolks add the vanilla extract and butter.
• Add the sweetener and mix again.
• Add Peanut butter and mix till well combined.
• Add the baking powder and the salt. Then you add the chocolate chunks.
• When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness.
• Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little.
• Bake for about 15 minutes at 190 C.

GINGER HAZELNUT COOKIES

Steps:

• In a large bowl beat butter, sugar and vanilla until creamy.
• Beat in the eggs one at a time.
• Stir in ginger.
• In another bowl, stir flour with baking soda and salt.
• Add flour mixture and nuts to butter mixture.
• Stir until a soft dough forms.
• Shape dough into a log, 14 inches long and 2 inches wide.
• Refrigerate overnight.
• At this point you can also freeze.
• To bake preheat oven to 400*.
• Cut dough into 1/4 inch rounds.
• Bake for 10 minutes or until golden.
• Cool on a rack.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
• Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
• Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
• Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
• Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
• If the dough is sticky, refrigerate until no longer sticky.
• Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
• Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
• Bake in preheated oven for 10 to 15 minutes.

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons of 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 mixing bowl, cream the remaining butter. Beat the sugars, add the egg and vanilla; beat until light and fluffy.
• Beat in ground hazelnut mixture until blended. Add flour, baking soda and salt until combined. Stir in chips and chopped reserved nuts.
• Drop by rounded tablespoon 2-inches apart onto parchment paper. Bake 350° for 10-12 minutes. Transfer to wire racks to cool.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

RUM-DRUNK CRANBERRY HAZELNUT COOKIES

Steps:

• Combine the cranberries and rum and microwave for about a minute. Let it sit for about 15 minutes so that the cranberries can get a nice, steady buzz.
• In a food processor (Unless you really like working with a mortar and pestle for a long time) combine the hazelnuts with the margarine until it has a rough paste consistency.
• Stir together the sugars in a large mixing bowl. Beat together the egg and vanilla extract and mix them with your hazelnut 'butter'.
• Sift together the flours, baking soda, salt, and spices. Add the dry stuff to the wet stuff a little bit at a time. Do some light stretching and get ready for a really good workout.
• When all of the flour mixture has made it into the sugar mixture, pop your dough ball in the fridge for about an hour or so.
• Roll the dough into little balls (about a spherical inch, maybe). Mix the reserved sugar, crushed hazelnuts, and cranberries in a small dish and press the dough spheres into dough patties in the mixture.
• Put the dough patties on a cookie sheet lined with parchment or a silpat if you've got it and bake each batch for roughly 8-10 minutes at 375°F You don't really need to worry about too much spreading as the nuts hold the melting point of the dough up pretty high. Cool the finished product completely on a cooling rack.
• Dunk these babies in some milk and revel in the deliciousness you've just created. Good job!

JULIE GOODWIN'S CHOCOLATE HAZELNUT COOKIES

Steps:

• In a bowl, cream the butter and sugar until fluffy, add egg and vanilla, beat to incorporate.
• Mix the sifted flour and salt. Stir in the nuts, chocolate and coconut.
• Roll walnut sized balls of dough and place on a prepared tray with baking paper. Allow room for spreading and flatten with the back of a fork.
• Bake for 12-14 minutes (until just golden around the edges, they will still be soft). Cool on trays to firm up a bit.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.