Hazelnut Cookies With Milk Chocolate Recipe

Name: Hazelnut Cookies With Milk Chocolate Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g); 4 ounces unsalted butter, pliable but cool, about 60u00b0F (8 tablespoons; 115g); 10 1/2 ounces plain or; (about 1 1/2 cups, 295g); 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon freshly grated nutmeg; 1/2 ounce vanilla extract (1 tablespoon; 15g); 1 large egg, straight from the fridge; 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g); 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped; 85g),

Servings: persons

7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g)
4 ounces unsalted butter, pliable but cool, about 60u00b0F (8 tablespoons; 115g)
10 1/2 ounces plain or
(about 1 1/2 cups, 295g)
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
1/2 ounce vanilla extract (1 tablespoon; 15g)
1 large egg, straight from the fridge
9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped; 85g),

1
Adjust oven rack to middle position and preheat to 350u00b0F (180u00b0C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.
2
Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70u00b0F or 21u00b0C, and proceed as directed.)
3
Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.
4
When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g), 4 ounces unsalted butter, pliable but cool, about 60u00b0F (8 tablespoons; 115g), 10 1/2 ounces plain or, (about 1 1/2 cups, 295g), and more.

Yes, Hazelnut Cookies With Milk Chocolate Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!