CHOCOLATE HAZELNUT DROP COOKIES
NOTE: To toast hazelnuts, spread them on a baking sheet and place in a 350*F oven for 8-10 minutes or until golden and fragrant.
Provided by Starshine Michelle
Categories Drop Cookies
Time 22m
Yield 36 Cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375*F. Line a cookie sheet with parchement paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, using an electric mixer, cream the butter, Nutella, and both sugars together for about 4 minutes.
- Add the egg and vanilla and beat until smooth, about 1 minute.
- Using a wooden spoon or spatula, stir in the flour until just combined.
- Add the hazelnuts and stir until just combined.
- Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
- Using a fork, flatten each mound of dough.
- Bake 10-12 minutes.
- Use a metal spatula to transfer the cookies to a wire rack and let cool.
Nutrition Facts : Calories 208.1, Fat 11.3, SaturatedFat 4, Cholesterol 25.3, Sodium 79.8, Carbohydrate 24.7, Fiber 1.2, Sugar 16.3, Protein 2.6
CHOCOLATE-HAZELNUT DROP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 36 to 38 cookies
Number Of Ingredients 5
Steps:
- 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 an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the 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.
- Roll the dough into 36 (1 1/2-inch) balls and place 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 the remaining 1 cup powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Nutrition Facts : Calories 104, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Protein 1 grams, Sugar 6 grams
DOUBLE DARK CHOCOLATE HAZELNUT COOKIES
These are sort of like Nutella® in cookie form.
Provided by noraspice
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 40m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 14.3 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 82.3 mg, Sugar 9 g
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
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