Chocolate Hazelnut Chip Cookies Recipes

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.

Steps:

• For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 325 degrees F.
• Line 2 heavy large 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 airtight at room temperature.)

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter in a medium skillet over medium-high heat. Once the butter begins to bubble it will begin to brown; lower the heat and allow to slowly brown, 3 to 5 minutes. Remove from the heat.
• In a stand mixer fitted with the paddle attachment, combine the butter, dark-brown sugar and granulated sugar. Beat until incorporated. (At this point, the butter and sugar will look separated and broken, but that's ok!) Beat in the vanilla, egg, egg yolk and yogurt.
• In medium bowl, whisk together the flour, baking soda and salt. Lower the speed on the mixer to low. Gradually add in the dry ingredients, followed by the bittersweet and milk chocolate chips. Mix until everything is fully incorporated.
• Begin scooping the dough by tablespoons onto the prepared baking sheets. Once you have 12 tablespoons of dough on each cookie sheet, get the chocolate-hazelnut spread! Make an indentation in each cookie where the chocolate-hazelnut spread will live. Carefully scoop 1 heaping teaspoon of spread into each indentation.
• Scoop 1 tablespoon of the remaining cookie dough and place it on top of the chocolate hazelnut spread, creating a dome over the spread. (You want to surround the spread completely with dough so it doesn't ooze out during baking.) Repeat until all cookies are covered. Sprinkle each cookie with sea salt.
• You can freeze the cookies for up to a month at this point (freeze them on the baking sheet, and when solid transfer them to zip-close freezer-proof bags), or bake them right away. Bake the cookies until slightly browned on the edges (the tops may be doughy), about 10 to 12 minutes. The cookies may look underdone, but don't worry, they will continue to cook once you remove them from the oven. Cool the cookies on the pan.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
• Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
• Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

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.

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.

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.)

Steps:

• Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
• In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.