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Milk Chocolate Chunk Hazelnut Cookies

February 01 2012 - 8:02 AM

HazelnutcookiesWho doesn't love Nutella? I alway wish it was socially acceptable to eat it straight up. When I tried Ritter Sport's milk chocolate with whole hazelnuts, I found my answer. It has the essence of Nutella with that perfect crunch of hazelnuts. Chop it up and it makes one incredible cookie. Even if you don't have any on hand, making this cookie with regular chocolate chunks would still taste pretty incredible. 

The perfect chocolate chunk cookie recipe isn't easy. I like mine crispy on the outside and gooey on the inside – and this recipe is exactly that. I used turbinado sugar instead of brown sugar, and it adds a nice crunchy texture inside the cookie. If you don't have any on hand, I'm sure regular brown sugar would do just fine.

Milk Chocolate Chunk Hazelnut Cookies
Recipe adapted from Dishing the Divine 

Makes about 14 large cookies

2 cups all-purpose flour
3/4 cup unsalted butter, melted
1/2 tsp baking soda
1 tsp salt
3/4 cup turbinado sugar
3/4 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 3.5 oz. bar of Ritter Sport milk chocolate with whole hazelnuts (I added in a bit extra of chopped milk chocolate, too)

  1. Mix together flour, baking soda and salt. 
  2. In a separate large bowl, melt the butter. Immediately add in your sugars and stir. The turbinado sugar will mostly dissolve. 
  3. Add in your egg and egg yolk, and then the vanilla. 
  4. Stir in your dry ingredients into the wet. Then, chop your chocolate into fine pieces. Fold them into the dough. 
  5. Get out a prepared cookie sheet, and roll out large balls of cookie dough until you have about 14 evenly sized. The dough will be greasy because of the melted butter. Don't worry – this is a good sign. Flatten the dough balls slightly, and place on the cookie sheet. You can place them as close together as you want because this pan is going in the freezer. 
  6. Leave pan in the freezer for 30-45 minutes. Meanwhile, preheat oven to 400 degrees F. 
  7. Remove pan from freezer and space out dough on two cookie sheets. Bake for about 14 minutes, or until golden brown on the edges. Remove from oven and let cool thoroughly. This is important because you don't want the melted chocolate breaking up your cookies. 

These cookies will be doughy, crispy and absolutely perfect. Resist the urge to eat them all at once…at least until they cool. 

 

–Marly Schuman

 

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