I can’t believe Thanksgiving is this week — where did this year go? Are you ready for turkey day? I’m especially excited because I’ve been craving our family-favorite cranberry salad and cranberry muffins with butter sauce. So good!
While in Italy, I bought a milk chocolate bar with hazelnuts one day and loved it so much I bought several more during the trip. The other wives did the same, and we would sneak them from our purses and share them between gelato stops. Yes, we probably didn’t need more chocolate while eating all that gelato, but it was worth it.
After we returned home, I kept craving those chocolate-hazelnut bars, so I stashed a few in my cupboard. The other day I decided to chop them up and fold them into cookie dough — brilliant idea. Normally I’m not a big fan of nuts in cookies, but these hazelnuts are chopped small and coated in milk chocolate, so they blend in perfectly. The result was buttery, crisp at the edges, chewy in the center, and studded with pockets of melted milk chocolate.
Milk Chocolate Hazelnut Cookies
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
- Author: 5boysbaker.com
- Total Time: 22 minutes
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 (4.4 oz) milk chocolate hazelnut candy bars, chopped (I used Lindt)
- Sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350°F. Line a large baking sheet with a Silpat mat or parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using a mixer, cream butter and both sugars until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat an additional 2 minutes.
- With the mixer on low, slowly add the dry ingredients and mix until just incorporated. Stir in the chopped candy bars. Using a spoon or cookie scoop, drop tablespoon-sized dough balls onto the prepared sheet. Sprinkle each dough ball lightly with sea salt.
- Bake for about 12 minutes, until edges are lightly browned. Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies