Easy Cookie Recipes - Chocolate Ginger Cookies with White Chocolate & Hazelnuts

Ingredients:-

• 1 cup (16 tbsp) unsalted butter, softened
• 2/3 cup (packed) brown sugar
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/4 tsp ground ginger
• 3/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/8 tsp salt
• 4 oz. white chocolate, roughly chopped
• 1/2 cup chopped hazelnuts

Preparation Instructions :-

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set the oven racks at the lowest and middle settings.
• In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Beat in eggs, one at a time, until combined.
• In a medium bowl, whisk together flour, unsweetened cocoa, ground ginger, freshly ground nutmeg, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture until just combined.
• Stir in coarsely chopped white chocolate and chopped hazelnuts.
• Using 2 tablespoons of dough for each cookie, drop the dough onto the prepared baking sheets, about 3 inches apart. Bake until the cookies are set around the edges and still slightly soft in the middle, 10 to 12 minutes, rotating the pans from top to bottom and front to back halfway through baking.
• Makes approximately 40 cookies.

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Posted in Chocolate Cookies , Cookie Recipes , Hazelnut Cookies

Easy Cookie Recipes - Hazelnut Double Chunk Cookies

Ingredients :-

• 1 c light brown sugar, packed
• 1 c unsalted butter; softened
• 1 c semisweet chocolate ; coarsely chopped
• 1 c white chocolate; coarsely chopped
• 1 ts vanilla extract
• 1 ts baking soda
• 1/2 c sugar
• 1/2 ts salt
• 2 3/4 c all-purpose flour
• 2 c hazelnuts; whole
• 2 eggs
• 2 tb fringelike

Preparation Instructions :-

• To toast and skin the hazelnuts, place them in a single layer in a roasting pan or cookie sheet.
• Bake in a 300 degree oven for 15 to 20 minutes, or until the nuts smell toasted, are golden in the center, and their skins crack. 
• Rub the nuts between clean tea towels to loosen and remove as much of their skins as possible. It is okay if some of the skins stay on.
• Preheat oven to 375 degrees; butter 2 or 3 cookie sheets.
• Sift the flour, baking soda and salt onto a sheet of wax paper; set aside. 
• Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. 
• In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.
• Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow.
• Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts.
• Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets.
• Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top.
• Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

From : Cookie Bake

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Posted in Cookie Recipes , Hazelnut Cookies