Best Chocolate And Orange Hazelnut Cookies Recipes

Chocolate and Orange Hazelnut Cookies image

Provided by Valerie Bertinelli

Categories dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 6

1 cup chocolate-hazelnut spread
2/3 cup cake flour
1 tablespoon orange zest and 1 tablespoon orange juice (from 1 orange)
1 large egg
1/4 teaspoon kosher salt
1/2 cup hazelnuts, roughly chopped

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.

Chocolate Chunk, Orange and Hazelnut Cookies image

Yield Makes about 24

Number Of Ingredients 10

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons grated orange peel
1 teaspoon vanilla extract
1 large egg
3 3-ounce bars bittersweet chocolate, cut into 1/3-inch chunks
1 1/2 cups hazelnuts (about 6 ounces), toasted, husked, chopped

Steps:

Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

Chocolate Chunk Orange and Hazelnut Cookies image

Provided by dicentra

Time 28m

Yield 24 cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed golden brown sugar
1/2 cup unsalted butter, room temperature
4 teaspoons grated orange peel
1 teaspoon vanilla extract
1 large egg
9 ounces bars bittersweet chocolate, cut into chunks
1 1/2 cups hazelnuts, toasted, husked, chopped (about 6 ounces)

Steps:

Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend.
Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy.
Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.).

Nutrition Facts : Calories 131.6, Fat 9.2, SaturatedFat 2.9, Cholesterol 19, Sodium 43.7, Carbohydrate 10.9, Fiber 1, Sugar 4.8, Protein 2.2