Hi everyone! How’s your winter going? Here in the Kansas City area, it. won’t. stop. snowing. I’ve been pretty much snowed in all weekend; therefore, these cookies. Can we talk about them? Let’s talk about them. First, we need to talk about Nutella. I really, REALLY love the hazelnut cocoa spread, but I really hate baking with it. It’s a mess to measure out, it’s sticky, it gets everywhere. I realize these are all first world problems, but if I can find a cookie with the same flavors, but less mess I’ll take it.
So these cookies. They have milk chocolate, and hazelnuts. The hazelnuts aren’t only chopped up and put in the cookie, they’re also ground into a flour, so the hazelnut flavor is truly throughout. They’re satisfyingly crunchy from the nuts, and wonderfully creamy from the milk chocolate.
If you have snow where you are, you should warm your heart, and kitchen up with these bad boys. Here’s hoping spring is on the way!
Also, a little side note, if you’re looking for any web design, or general design work hit up my cousin (Stephanie Edwards) who lovingly designed this blog for me! You can find her website here: Space Car , her Facebook under SpaceCar, or on Instagram under @_spacecar_. She’s seriously the raddest.
Flour Bakery’s Milk Chocolate Hazelnut Cookies
3/4 cup plus 1 tablespoon unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups whole hazelnuts (divided)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
12 ounces milk chocolate, chopped into 1/2 inch pieces
Flaky sea salt for sprinkling (optional)
In the bowl of a stand mixer, beat the butter and sugars until fluffy. About 5 minutes. Scrape down the sides of the bowl
Add the eggs one at a time, fully incorporating after each addition. Add the vanilla.
In a food processor, pulse about 1/2 cup of the hazelnuts into a fine powder or flour. Once it’s completely ground, stop, or it will turn into a paste. Roughly chop the rest of the heazelnuts.
In a separate medium sized bowl, whisk together the flour, baking soda, salt, chopped chocolate, and the chopped and ground hazelnuts.
Add the flour mixture to the butter and sugar mixture and mix until just combined.
Let the dough rest overnight, or for at least 3-4 hours.
The next day, preheat the oven to 350℉.
Measure the dough using an ice cream scoop. Place them on a parchment lined baking sheet. Press down the balls of cookie dough a little bit, and then sprinkle with flakey sea salt.
Bake for 16-18 minutes or until the edges are golden.
Let the cookies cool for 10 minutes on the baking sheet and then transfer to a wire rack. Enjoy!