Milk Chocolate Hazelnut Cookies

$To make these milk chocolate hazelnut cookies, gather these key ingredients: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup milk chocolate chips - 1 cup hazelnuts, roughly chopped These ingredients blend to create a rich, nutty flavor. The mix of brown sugar and granulated sugar helps the cookies stay soft and chewy. You might want to add a pinch of flavor with: - 1/2 teaspoon ground cinnamon This spice adds warmth and depth. It pairs well with chocolate and hazelnuts, but it is not a must. To whip up these cookies, have these tools ready: - Mixing bowls - Electric mixer or whisk - Cookie scoop or spoon - Baking sheet - Parchment paper - Cooling rack These tools help streamline the process, making it easier to create these tasty treats. Happy baking! First, set your oven to 350°F (175°C). This is the perfect temperature for baking cookies. Line a baking sheet with parchment paper. The parchment keeps the cookies from sticking. It also makes cleanup easy. In a large bowl, add the softened butter, brown sugar, and granulated sugar. Mix these together well. Cream them until the mixture is light and fluffy. This step adds air to your dough. It helps make the cookies soft and chewy. After that, add the egg and vanilla extract. Beat until everything is well combined. Grab another bowl for the dry ingredients. In this bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you choose to use it. Once mixed, slowly add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix! This keeps your cookies tender. Now it’s time to add the fun stuff! Gently fold in the milk chocolate chips and chopped hazelnuts. Make sure they are evenly mixed into the dough. This ensures every bite is packed with flavor. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each scoop. Bake your cookies in the preheated oven for 10 to 12 minutes. Look for lightly golden edges and set centers. After baking, let the cookies cool on the sheet for 5 minutes before moving them to a wire rack. This helps them firm up. Enjoy your warm cookies! To get the right cookie texture, start with softened butter. It helps mix well. Cream the butter and sugars until light and fluffy. This adds air and makes cookies soft. Mix wet and dry ingredients just until combined. Over-mixing makes cookies tough. Bake them until the edges are golden. This keeps the center chewy. One mistake is using cold butter. This leads to dense cookies. Another is not measuring flour correctly. Too much flour makes cookies dry. Also, avoid skipping the chilling step. Chilling dough for 30 minutes helps the cookies keep their shape while baking. Lastly, don’t open the oven door early. This can cause cookies to flatten. To serve your cookies nicely, use a decorative tin or platter. This adds a fun touch. Place whole hazelnuts around the cookies for a pop of color. You can also dust them lightly with powdered sugar for a fancy look. Pair these cookies with a glass of cold milk for a classic treat. {{image_2}} If you don't have hazelnuts, you can use other nuts. Almonds, walnuts, or pecans work great. Just chop them roughly like the hazelnuts. Each nut brings a unique taste and crunch to your cookies. You can also try sunflower seeds for a nut-free option. While milk chocolate shines in this recipe, you can switch it up. Dark chocolate adds a rich depth, and semi-sweet chocolate balances sweetness well. Feel free to mix types, too. You can use half milk chocolate and half dark chocolate for a fun twist. To make these cookies gluten-free, replace the all-purpose flour with a gluten-free blend. Look for one with xanthan gum for the best texture. For vegan cookies, swap the butter for coconut oil. Use a flax egg instead of the regular egg. Just mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes before adding it to your dough. To keep your milk chocolate hazelnut cookies fresh, store them in an airtight container. This helps lock in moisture. You can layer them with parchment paper to prevent sticking. If you want to keep them extra fresh, place a slice of bread in the container. The bread keeps the cookies soft! When stored properly, these cookies last about one week at room temperature. If you keep them in the fridge, they can last up to two weeks. Just remember that cold can make them a bit hard. So, if you like your cookies soft, stick to room temp storage. You can freeze these cookies for up to three months. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. After that, transfer them to a freezer-safe bag or container. When you want a cookie, just thaw it at room temperature or warm it in the oven for a few minutes. Enjoy your treat! Yes, you can use other nuts. Almonds or walnuts work well in this recipe. Chop them roughly, just like the hazelnuts. This change will still give you a tasty cookie. Each nut has a unique flavor, so experiment to find what you like best. If you need a butter substitute, try coconut oil or margarine. Both options will keep the cookies soft. If you use coconut oil, choose the refined kind for less coconut flavor. Adjust the amount to match the butter's weight. Look for lightly golden edges and set centers. The cookies should not be too dark. They will continue to cook a bit after you take them out. Trust your eyes, and don’t overbake them for the best taste! Absolutely! You can add extra chocolate chips if you love chocolate. Just remember that too many can change the dough's texture. Stick to a total of 1.5 cups for a great balance of flavors. Yes! These cookies are perfect for gifts. Package them in a nice tin or box. Add a ribbon for a special touch. Friends and family will love receiving homemade treats. They also look beautiful on a platter. In this article, we explored the complete guide to making Milk Chocolate Hazelnut Cookies. We detailed ingredients, shared step-by-step instructions, and provided essential tips. We also discussed variations and storage methods. Baking cookies can be fun and rewarding. With clear steps and helpful tips, you can create treats that everyone will love. So, grab your tools and get baking! Your perfect cookies await!$

Indulge in the rich flavors of milk chocolate hazelnut cookies with this easy recipe! In just 30 minutes, you can create a batch of delicious, chewy cookies filled with gooey chocolate and crunchy hazelnuts. Perfect for sharing or enjoying with a glass of milk, these cookies are sure to impress. Click through to discover the full recipe and step-by-step instructions for making your new favorite treat!

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Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk chocolate chips

1 cup hazelnuts, roughly chopped

1/2 teaspoon ground cinnamon (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add in the egg and vanilla extract. Beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the milk chocolate chips and chopped hazelnuts, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

- Presentation Tips: Serve the cookies in a decorative tin or on a pretty platter, garnished with a few whole hazelnuts for an elegant touch. Enjoy a warm cookie with a glass of cold milk!