Best 8 Chocolate Hazelnut Drop Cookies Recipes

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Get ready to embark on a culinary journey of delight as we unveil the secrets to crafting the most irresistible chocolate hazelnut drop cookies. These delectable treats are a harmonious blend of rich chocolate and the nutty goodness of hazelnuts, coming together in a symphony of flavors. Their soft and chewy texture will tantalize your taste buds, leaving you craving more. With our carefully curated collection of recipes, you'll discover the perfect balance of ingredients and techniques to create these heavenly cookies in the comfort of your own kitchen. So, let's dive into the world of chocolate and hazelnuts and create a batch of drop cookies that will leave a lasting impression on your palate.

Let's cook with our recipes!

CHOCOLATE-HAZELNUT DROP COOKIES



Chocolate-Hazelnut Drop Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 36 to 38 cookies

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup chocolate-hazelnut spread, such as Nutella, at room temperature

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

CHOCOLATE HAZELNUT DROP COOKIES



Chocolate Hazelnut Drop Cookies image

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

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup nutella
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup hazelnuts, toasted and skinless

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

OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE



Oregon's Hazelnut Chocolate Chip Cookie image

Oregon has an abundance of nuts, and these nutty cookies are popular with the ladies at my craft club. Growing up during the Depression, my mother taught us to use what was available and said, "It doesn't have to be expensive to be good." She was right! -Selmer Looney, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped hazelnuts

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.

Nutrition Facts : Calories 299 calories, Fat 17g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE HAZELNUT COOKIES



Chocolate Hazelnut Cookies image

Serve your guests with these chocolate hazelnut cookies baked using Betty Crocker® chocolate chip cookie mix and topped with melted white chocolate chips - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 cup Nutella® hazelnut spread with cocoa
1 egg
1/2 cup hazelnuts (filberts), toasted, skins removed and nuts chopped
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil

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.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 14 g, TransFat 0 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 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-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     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.

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

Tips:

  • Use high-quality chocolate and hazelnuts. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Chocolate hazelnut drop cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual gathering to a holiday party. With their rich chocolate flavor and crunchy hazelnuts, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate hazelnut drop cookies a try. You won't be disappointed!

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