Best 5 Chocolate Chip Nougat Recipes

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Indulge in the delectable combination of chocolate and nougat with our exquisite recipes. Experience the perfect balance of flavors and textures in our classic Chocolate Chip Nougat, a timeless treat that combines the richness of chocolate with the chewy delight of nougat. For a unique twist, try our White Chocolate Cranberry Nougat, where the tangy sweetness of cranberries complements the creamy white chocolate and soft nougat. If you prefer a nutty variation, our Peanut Butter Nougat is a delightful blend of peanut butter, chocolate, and nougat, offering a delightful crunch and a burst of nutty flavor. For a festive touch, our Peppermint Nougat combines the refreshing taste of peppermint with rich chocolate and chewy nougat, perfect for holiday gatherings. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these nougats a delightful treat for any occasion.

Let's cook with our recipes!

CHRISTMAS NOUGAT



Christmas Nougat image

This festive Christmas Nougat is an easy no-bake candy treat to make for the holidays! The brightly colored red and green gumdrops are dotted throughout the classic nougat recipe. Plus they make a beautiful addition to Christmas gift baskets!

Provided by Angela

Categories     Candy Recipes     Christmas candy

Time 2h10m

Number Of Ingredients 4

2 Tbsp butter
16 oz mini marshmallows ((one large 16 oz package or two 8 ounce packages))
16 oz white chocolate chips ((approximately 2 2/3 cups white chocolate chips))
2 cups gumdrops

Steps:

  • Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
  • For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
  • Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
  • Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
  • Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
  • Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
  • Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.

Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 19 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

NORWEGIAN CHOCOLATE CHIP COOKIES



Norwegian Chocolate Chip Cookies image

My best friend, Amber, taught me how to make these cookies. They are a great mash-up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking. -Bonnie Brien, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/3 cups plus 3 tablespoons sugar, divided
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup miniature semisweet chocolate chips
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. Repeat with remaining ropes., Bake 15-17 minutes or until edges are light brown. Cool on pans 2 minutes; immediately cut each rectangle into 1-in. slices. Remove to wire racks to cool.

Nutrition Facts : Calories 59 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 11mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL-CHOCOLATE CHIP COOKIES



Oatmeal-Chocolate Chip Cookies image

What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 42

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

CLASSIC NOUGAT



Classic nougat image

Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary

Provided by Barney Desmazery

Categories     Treat

Time 35m

Yield Makes about 50 squares

Number Of Ingredients 10

100g whole blanched almonds
100g peeled pistachios
100g peeled hazelnuts
2 sheets edible rice paper
icing sugar for dusting
150g clear honey (use a floral-flavoured honey for extra flavour)
300g white caster sugar
100g liquid glucose
2 medium egg whites
1 tsp vanilla extract

Steps:

  • Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
  • Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
  • Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
  • To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.

Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

Tips:

  • To ensure the nougat is cooked properly, use a candy thermometer to measure the temperature of the sugar syrup. It should reach 240°F (116°C).
  • To prevent the nougat from crystallizing, stir the sugar syrup constantly while it is cooking.
  • If you don't have a marble slab, you can grease a baking sheet and pour the nougat mixture onto it to cool.
  • To make the nougat even more festive, add some chopped nuts, dried fruit, or citrus zest to the mixture before pouring it into the pan.
  • Store the nougat in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Chocolate chip nougat is a delicious and easy-to-make treat that is perfect for any occasion. With its chewy texture and rich flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat to make, give this chocolate chip nougat a try.

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