Best 11 Choco Hazelnut Latte Cookies Recipes

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Calling all chocolate lovers! If you're looking for a delightful treat that combines the irresistible flavors of chocolate and hazelnut in a cookie form, then you're in luck. Behold, the choco hazelnut latte cookies, a culinary masterpiece that tantalizes your taste buds with its rich, indulgent taste and satisfying crunch. These cookies are not just ordinary; they capture the essence of a cozy café moment, where the aroma of freshly brewed coffee and the sweet, nutty notes of hazelnut blend seamlessly together. So, prepare your aprons and embark on a delectable journey as we unveil the recipe for these heavenly choco hazelnut latte cookies, offering a perfect balance of cocoa's intensity and hazelnut's subtle charm in every bite.

Let's cook with our recipes!

CHOCO-HAZELNUT LATTE COOKIES

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Choco-Hazelnut Latte Cookies image

Prize-Winning Recipe 2009! Love hazelnut coffee? Create the same latte flavor in a deliciously easy, addictive chocolate cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 32

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
3 tablespoons instant coffee granules or crystals
1/2 cup butter or margarine, softened
3 tablespoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)
1 egg
1 1/2 cups toasted hazelnuts, chopped*
1 cup miniature semisweet chocolate chips
2/3 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
4 1/2 teaspoons hazelnut-flavored syrup for beverages (from 12.7-oz bottle)

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.
  • On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, stir frosting and 4 1/2 teaspoons syrup. Spread about 1 teaspoon frosting on each cookie. Sprinkle with remaining 1/2 cup nuts.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 14 g, TransFat 1 g

HAZELNUT CHOCOLATE COOKIES



Hazelnut Chocolate Cookies image

"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
6 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
3/4 cup ground hazelnuts (about 3 ounces)
24 whole hazelnuts, toasted and skins removed
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.

Nutrition Facts :

CHOCOLATE-HAZELNUT SANDWICH COOKIES



Chocolate-Hazelnut Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield About 30 cookies

Number Of Ingredients 11

1/3 cup blanched hazelnuts
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
2 tablespoons milk
1 tablespoon hazelnut liqueur
Red coarse sugar, for decorating
1/2 cup chocolate-hazelnut spread

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
  • Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
  • Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
  • Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.

CHOCOLATE-FILLED HAZELNUT COOKIES



Chocolate-Filled Hazelnut Cookies image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 54m

Yield 30 filled cookies

Number Of Ingredients 8

3/4 cup hazelnuts, toasted, skins removed
1 cup confectioners' sugar
1 stick plus 1 tablespoon unsalted butter, softened
1/4 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 cup cake flour
1 level tablespoon cocoa powder
3 ounces bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
  • Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
  • Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
  • In a microwave-safe bowl, melt the chocolate in the microwave.
  • Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
  • Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

CHOCOLATE-FILLED HAZELNUT COOKIES



Chocolate-Filled Hazelnut Cookies image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 50 to 60 assembled cookies

Number Of Ingredients 9

3/4 cup hazelnuts, toasted , any loose skins rubbed off in a kitchen towel, and cooled
1 cup confectioners sugar
1 stick (1/2 cup) unsalted butter, well softened
1/4 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 cup cake flour (not self-rising)
3 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
  • Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).
  • Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).
  • Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.
  • Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.
  • Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES



Double Dark Chocolate Hazelnut Cookies image

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

½ cup butter, at room temperature
¾ cup white sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 ¾ ounces 70% dark chocolate, melted
1 tablespoon cocoa powder
¼ teaspoon instant espresso powder
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup roasted hazelnuts, chopped
¼ cup roasted hazelnuts, finely ground

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-HAZELNUT COOKIES



Chocolate-Hazelnut Cookies image

Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 28

Number Of Ingredients 12

4 cups 60 percent cacao bittersweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups blanched hazelnuts, toasted and chopped
1 1/2 cups dried cherries

Steps:

  • Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.
  • Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.
  • Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.
  • Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

CHOCOLATE-HAZELNUT SPREAD COOKIES



Chocolate-Hazelnut Spread Cookies image

Delicious, rich chocolate hazelnut cookies, crispy outside, chewy inside. Perfect with a glass of milk.

Provided by mommascookin

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 20m

Yield 18

Number Of Ingredients 6

1 cup graham cracker crumbs
½ teaspoon baking soda
1 pinch salt
1 egg
½ teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
  • Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 12.1 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 80.4 mg, Sugar 9 g

CHOCOLATE AND HAZELNUT COOKIES



Chocolate and hazelnut cookies image

This is my mum's recipe for the best, quickest cookies that are soft and moist but not too sweet so you'll keep coming back for more!

Provided by em_macaussie

Time 17m

Yield Makes 15 cookies approx.

Number Of Ingredients 7

125g butter
1 1/2 cups self raising flour
3/4 brown sugar
1 egg
1 tsp vanilla essence
1/2 cup chopped nuts
1/2 cup chocolate chips

Steps:

  • Pre-heat oven to 180 degrees. Combine flour and sugar in a mixing bowl. Add melted butter, egg and vanilla to the flour and sugar, mix to combine. Stir through the nuts and chocolate. Line a tray with baking paper. Mould the mixture into spheres and press down in the middle of each cookie. Cook each batch for 10-12 minutes until golden but still soft as they will Harden up when they come out of the oven.

CHOCOLATE HAZELNUT CRINKLE COOKIES



Chocolate Hazelnut Crinkle Cookies image

These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.

Categories     Cookies     Food Processor     Mixer     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Christmas     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 7 dozen cookies

Number Of Ingredients 16

2/3 cup hazelnuts
2 tablespoons granulated sugar
6 oz fine-quality bittersweet
chocolate (no more than 60% cacao if marked), finely chopped
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners sugar
Special Equipment
Parchment paper

Steps:

  • Make dough:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
  • Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
  • Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  • Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
  • Form and bake cookies:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
  • Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
  • While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

HAZELNUT CRINKLE COOKIES



Hazelnut Crinkle Cookies image

I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous-an enthusiastic thumbs-up! -Janel Andrews, Jerome, Idaho

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7 dozen.

Number Of Ingredients 11

1 jar (13 ounces) Nutella
1/4 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup 2% milk
2-1/2 cups chopped hazelnuts, toasted, divided
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm., Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • For the best flavor, use high-quality chocolate and hazelnut spread.
  • If you don't have a food processor, you can chop the hazelnuts by hand.
  • Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • If you want a chewier cookie, bake for a few minutes less.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Choco-Hazelnut Latte Cookies are the perfect treat for any coffee lover. They're rich, chocolatey, and have a hint of hazelnut flavor. They're also easy to make and can be enjoyed by people of all ages. So next time you're looking for a delicious and easy cookie recipe, give these Choco-Hazelnut Latte Cookies a try!

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