Best Hazelnut Rum Chocolate Chip Cookies Recipes

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Line 2 heavy 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 in an airtight container at room temperature.)

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream sugars with the butter, shortening and 1/2 cup nutella.
• Beat in egg and vanilla extract. Add coffee granules, mix well.
• In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
• Add chocolate chips and ground nuts to the flour mixture. Stir well.
• Add flour mixture to the butter mixture, stir just until blended.
• Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
• Gently press a whole hazelnut into the center of each cookie.
• Bake 10 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling.
• Once cooled, drizzle melted 1/4 cup nutella mixed with 2 teaspoons of water over tops of cookies, if desired. Cool completely.
• Note: May be stored in an air tight container, with parchment paper between layers. These cookies freeze well.

HAZELNUT CHOCOLATE CHIP COOKIES

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.

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F and line 2 heavy large baking sheets with parchment paper.
• Finely chop the oats in a food processor.
• Transfer the oats to a medium bowl and 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 the vanilla.
• Add the flour mixture and stir just until blended.
• Stir in the toffee bits, hazelnuts and chocolate chips.
• For each cookie, drop 1 rounded tablespoonsful of dough onto the sheet, spacing 1" apart (do not flatten the dough.).
• Bake until the cookies are golden (the 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.
• Store in an airtight container at room temperature.

RICH CHOCOLATE RUM COOKIES

Steps:

• In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.
• Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
• Preheat oven to 350° F. and lightly butter 2 baking sheets.
• Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners' sugar. Makes about 36 cookies.