Recipe courtesy of Valerie Bertinelli
Chocolate and Orange Hazelnut Cookies
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 99
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 99
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 28 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
Looking for Something Else?
Related Pages
- Rosemary-Lemon Shortbread Cookies
- Sweet and Savory Cornbread Cookies
- Triple Chocolate Salted Brownie Cookies
- Salted Caramel Chocolate Chip Cookies
- Red and Black Checkerboard Cookies
- Chewy Schmaltz Oatmeal-Raisin Cookies
- White Pepper Cherry Cookies
- Neapolitan Holiday Cookies
- Breakfast Sandwich Cookies