This recipe was inspired by the Toasted Hazelnut Slice & Bake Cookies from Sally’s Baking Addiction. You won’t be able to get enough of this combination of sweet, toasted hazelnuts and milk chocolate. One night, while I was baking my Classic Chocolate Chip Cookies, I started listing every variation of chocolate chip cookie that I could think of. You’ll definitely appreciate that I posted this combination first!
This cookie has the structure of a classic chocolate chip cookie. Doughy on the inside, light and crispy on the edges. Filled with toasted hazelnuts and oversized milk chocolate chips, this is a definite favorite cookie. I know I have written about Guittard Chocolate before, but you’ve got to trust me, and get their milk chocolate chips for this recipe. The milk chocolate chips are larger than their semi sweet chips, and they are the secret weapon in this cookie recipe. I like ordering my chocolate chips online from Target. They have the best price that I have been able to find, they ship quickly, and the shipping is free over $25.00. I take advantage and stock up. They are also available for the same price in store, but my local Target doesn’t carry the milk chocolate version. If Target doesn’t work for you, they are available on amazon as well.
Making the Cookies:
You have to start this recipe by toasting the hazelnuts for 10 minutes at 300°. Allow the toasted hazelnuts to cool completely before you start to mix up the cookie dough. I prefer using the chopped hazelnuts from the baking aisle of my grocery store.
This cookie recipe is awesome because you can make the dough in one bowl, no stand or handheld mixer required. Melting the butter for 30-45 seconds is another trick to this recipe. Some of the butter will be liquid, but there will still be some solid chunks left in the bowl.
Next, you mix in your sugars until the mixture is light and fluffy. Add the eggs and vanilla and stir to combine. Combine the dry ingredients in a separate bowl. Finally add the dry ingredients, in two parts, to the wet ingredients. Stir in the chocolate chips, toasted hazelnuts, and you’re done!
Chill the Dough:
Chilling the dough is an important final step. If you bake the dough right away, it will spread out and your cookies will be thin and more crispy. Chilling the dough for at least 2 hours guarantees cookies that hold their shape, and are a little more doughy in the center.
Baking the Cookies:
Remove the dough from the refrigerator and scoop onto a half sheet pan, leaving about 2 inches between each cookie. Bake cookies at 375° for 10 minutes or until golden brown on the edges and set in the middle.
Other delicious cookie recipes
- Macadamia Nut Thumbprint Cookies with Citrus and Passion Fruit Curd
- Eggnog Madeleines
- Chocolate Chip S’mores Cookies
- Gingerbread Sandwich Cookies
Toasted Hazelnut Milk Chocolate Chip Cookies
- 1 cup hazelnuts, chopped
- 3/4 cup unsalted butter, slightly melted and cooled
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla at room temperature
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups (290g) all-purpose flour
- 2 cups milk chocolate chips I prefer Guittard
- Preheat oven to 300°. Spread hazelnuts into a single layer on a quarter sheet pan. Toast for 8-10 min and allow to cool completely before adding to cookie dough.
- In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
- Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.
- In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips and toasted hazelnuts. Chill the finished dough in the refrigerator for at least 2 hours.
- Preheat the oven to 375°. Line two half sheet pans with parchment paper. Drop the dough into rounded tablespoons onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
- Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.