Hazelnut Milk Chocolate Cookies
about 50 small cookies
185 g butter, softened
150 g brown sugar
140 g white sugar
1/2 tsp vanilla extract
70 g ground hazelnuts
130 g toasted hazelnuts, coarsely chopped
210 g flour
1/2 tsp salt
1 tsp baking soda
300 g chocolate (I used about 75 g dark, the rest milk chocolate)
Start by beating the butter with both sugars until very fluffy and well combined. Add the vanilla and the eggs, and keep beating until smooth.
In a separate bowl, mix ground hazelnuts, chopped hazelnuts, flour, salt, baking soda and chocolate. Add this to the cookie batter and mix until combined.
Chill for at least one hour. Use a cookie scoop or your hands to shape balls - I make these pretty small, about the size of a small walnut. Place on a cookie sheet (I could fit 12) and bake at 175°C for about 8 minutes.
I also freeze the un-cooked cookie-scoops, and bake directly from frozen. In that case, you might want to add a minute or two to the cooking time.
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