Name: Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 4 h 29 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 2/3 cup (133g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 2 cups (250g) all-purpose flour (spooned & leveled); 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup (120g) toasted and finely chopped hazelnuts, divided; Optional: coarse sugar for rolling; 8 ounces (226g) milk chocolate, coarsely chopped; Remaining chopped hazelnuts for sprinkling

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

2/3 cup (133g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (250g) all-purpose flour (spooned & leveled)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup (120g) toasted and finely chopped hazelnuts, divided

Optional: coarse sugar for rolling

8 ounces (226g) milk chocolate, coarsely chopped

Instructions

Step 1: In a large bowl, beat the softened butter with a handheld or stand mixer on medium speed until smooth and creamy, about 1 minute. Add brown sugar and beat on medium-high speed until fluffy. Mix in the egg and vanilla extract on high speed. Scrape down the bowl as needed and continue beating until fully combined.

Step 2: In a separate bowl, whisk together the flour, cinnamon, and salt. Slowly add the dry ingredients to the wet mixture on low speed until combined, resulting in thick, slightly sticky dough. Increase to high speed and beat in 3/4 cup of the chopped hazelnuts.

Step 3: Turn the dough onto a floured surface and, with floured hands, divide into two equal parts. Shape each half into an 8-inch log about 2.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or up to 5 days. Chilling is essential.

Step 4: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. Remove dough logs from the fridge, roll in coarse sugar if using, and slice each log into 12 equal cookies. Place cookies 2 inches apart on baking sheets.

Step 5: Bake cookies for 12-14 minutes or until edges are browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Melt the milk chocolate using a double boiler or microwave in 15-second intervals, stirring until smooth. Dip cooled cookies halfway into the chocolate, then place on a lined baking sheet. Sprinkle with remaining chopped hazelnuts and refrigerate until the chocolate sets. Enjoy!

Tips & Variations

For extra flavor, toast the hazelnuts yourself by baking them at 350°F for 10-12 minutes until fragrant.

Use dark or semi-sweet chocolate instead of milk chocolate for a richer taste.

Chilling the dough is key to maintaining the shape and developing flavor; do not skip this step.

Try rolling the logs in a mixture of cinnamon and sugar for an added sweet-spiced crust.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies at room temperature or briefly in a warm oven. Avoid microwaving to prevent melting the chocolate coating.

FAQs

Can I use pre-chopped hazelnuts instead of chopping them myself?

Yes, pre-chopped hazelnuts work fine as long as they are toasted. Toasting enhances their flavor and crunch, so consider toasting them briefly before mixing into the dough.

Is it necessary to chill the cookie dough before baking?

Yes, chilling is essential. It helps the dough firm up, making it easier to slice and shaping the cookies better. It also improves the texture and flavor by allowing the ingredients to meld.