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Milk Chocolate Hazelnut Cookies

Yield: 20 cookies

If there is a better flavor combination than hazelnuts and milk chocolate, I have yet to be introduced. These milk chocolate-studded hazelnut cookies get nutty flavor from hazelnut oil, hazelnut flour, and chopped hazelnuts. If you can’t find skinless nuts, toast skin-on hazelnuts in a 350°F oven for 10 minutes. Remove the sheet from the oven, and carefully wrap the hot nuts in a dish towel and let rest for 5 minutes. After resting, rub the warm nuts, still wrapped in the towel, until the skins come off.


  • 1-2/3 cups skinless hazelnuts, toasted
  • 3⁄4 cup hazelnut oil, vegetable oil, or mild olive oil
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbs. pure vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp. kosher salt
  • 1 tsp. baking soda
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups chopped milk chocolate (9 ounces)


Line 2 large rimmed baking sheets with parchment paper.

In a food processor, process 2/3 cup of the hazelnuts until finely ground, being careful not to turn them into hazelnut butter. Coarsely chop the remaining 1 cup hazelnuts.

In a large bowl, whisk together the oil, brown sugar, granulated sugar, and vanilla. Whisk in the egg and egg yolks. Sprinkle the salt and baking soda over the bowl. Vigorously whisk until incorporated. Using a flexible spatula, gently fold in the finely ground hazelnuts, flour, chopped hazelnuts, and chopped chocolate.

Divide the dough into 3-Tbs. portions, and roll into balls. Place on a large baking pan. Freeze for 1 hour.

While the dough chills, preheat the oven to 350°F. Place 10 balls of chilled dough on one of the parchment-lined baking pans. Bake until lightly browned, about 15 minutes, rotating halfway through the baking time. Repeat with the remaining 10 dough balls and the second parchment-lined baking pan.


Cookies will keep in an airtight container at room temperature for up to 3 days, but are best served warm from the oven.


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