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- 1 cup unsalted butter, softened to room temperature - 3/4 cup packed light brown sugar - 1/4 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, spooned and leveled - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup creamy milk chocolate chips - 1 cup hazelnuts, roughly chopped - 1/2 teaspoon ground cinnamon (optional but recommended) Use unsalted butter to control the salt level. If you want a lighter cookie, you can use half unsalted butter and half applesauce. For the sugars, feel free to switch granulated sugar with coconut sugar for a healthier option. If you are out of eggs, use 1/4 cup of unsweetened applesauce as a substitute. The creamy milk chocolate chips bring a rich flavor to your cookies. If you love dark chocolate, swap them for dark chocolate chips. Hazelnuts add a nutty crunch, but you can use almonds or walnuts if you prefer. Ground cinnamon is optional but gives a warm taste that pairs well with chocolate and nuts. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps keep the cookies from sticking. In a large bowl, mix softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed for 3-5 minutes. You want it light, fluffy, and pale. Next, crack in your large egg and add the vanilla extract. Beat this mixture until smooth. In another bowl, whisk together flour, baking soda, salt, and ground cinnamon if you choose to use it. This step ensures even mixing of dry ingredients. Slowly add the dry mix to the wet mix, stirring on low speed until just combined. Be careful not to overmix. Now, gently fold in the milk chocolate chips and chopped hazelnuts. Use a spatula or wooden spoon for this. Make sure they are spread evenly in the dough. Using a cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Place the baking sheet in the oven. Bake for 10-12 minutes. Look for golden brown edges and slightly set centers. Remember, the cookies will cook a bit more after you take them out, so don’t bake them too long. Once baked, take the cookies out of the oven. Let them rest on the baking sheet for 5 minutes. This helps them firm up before moving. After 5 minutes, transfer them to a wire rack to cool completely. For serving, you can place the cookies in a decorative tin or on a lovely platter. Scatter toasted hazelnuts around for a nice touch. Pair a warm cookie with a cold glass of milk for an extra treat! Enjoy! To get soft and chewy cookies, use room-temperature butter. Cream it well with sugars until fluffy. Mix the dry ingredients separately before adding them to the wet mix. This helps everything blend evenly. Don’t overmix the dough; just combine until you see no flour. Adding a bit of ground cinnamon boosts flavor and warmth. One big mistake is overbaking. Keep an eye on the cookies while they bake. If the edges are golden and the centers look soft, take them out. Another mistake is not spacing the dough properly on the baking sheet. If they are too close, they will stick together. Use parchment paper to prevent sticking and help with removal. You will need basic tools like a mixing bowl, a whisk, and a spatula. An electric mixer makes creaming the butter and sugars easy. A cookie scoop helps with portioning, ensuring even sizes. Using a baking sheet and parchment paper is a must for easy cleanup. A wire rack cools the cookies evenly, so invest in one if you can! {{image_4}} You can switch up the flavors in these cookies. Try using dark chocolate chips instead of milk chocolate. The rich taste of dark chocolate pairs well with hazelnuts. You can also use white chocolate chips for a sweeter cookie. Adding dried fruits, like cranberries or cherries, gives a nice tartness. If you want a twist, mix in some toffee bits for a crunchy surprise. To make these cookies gluten-free, use a gluten-free flour blend. Make sure it has xanthan gum to help with texture. For a dairy-free version, substitute the butter with coconut oil or a dairy-free margarine. You can also use dairy-free chocolate chips. These swaps keep your cookies soft and delicious, just like the original. Make these cookies festive! Add a pinch of nutmeg or ground ginger for a holiday spice. You can also fold in some red and green sprinkles for a fun look. If you're making them for a party, shape the dough into holiday-themed forms. Use cookie cutters for stars or trees. These small changes make your cookies perfect for any holiday celebration. To keep your milk chocolate hazelnut cookies fresh, place them in an airtight container. Make sure they are fully cooled before storing. This helps keep them soft and chewy. You can also layer parchment paper between cookies to prevent sticking. If you want to freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until they are firm. After that, transfer the cookies to a freezer-safe bag or container. They can last for up to three months in the freezer. When ready to enjoy, just thaw them at room temperature. These cookies can last about one week at room temperature. For longer freshness, keep them in the fridge. If they start to dry out, try microwaving them for a few seconds. This brings back some softness. Enjoy your delightful treats any time! Yes, you can use dark or semi-sweet chocolate. Each type will change the taste. Dark chocolate adds a rich flavor. Semi-sweet chocolate gives a nice balance of sweet and bitter. Experiment with your favorite types to find what you love best. Look for golden edges on the cookies. They should look slightly soft in the middle. If you press them gently, they should spring back. Remember, they continue to cook a bit after you take them out. Don't let them get too brown. You can swap hazelnuts for walnuts or pecans. Both add a nice crunch. You could also try almonds for a different taste. If you want a nut-free option, use sunflower seeds or pumpkin seeds. These add texture without nuts. This blog post covered everything you need to bake perfect cookies. We looked at the ingredients, preparation steps, and baking tips. You learned how to avoid common mistakes and what tools to use. We also explored fun variations and how to store cookies for freshness. With these steps, you're ready to bake tasty cookies. Remember, practice makes perfect. Enjoy sharing and tasting your delicious creations!

Milk Chocolate Hazelnut Cookies

Indulge in the rich flavors of Milk Chocolate Hazelnut Cookies, a delightful treat that's perfect for any occasion! With simple ingredients and easy steps, you can create these irresistible cookies that boast a perfect balance of creamy chocolate and crunchy hazelnuts. Get your oven ready and discover the joy of baking with our detailed recipe. Click through to explore how to make this sweet masterpiece and impress your family and friends!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour, spooned and leveled

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup creamy milk chocolate chips

1 cup hazelnuts, roughly chopped

1/2 teaspoon ground cinnamon (optional but recommended)

Instructions
 

Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer to cream the ingredients together on medium speed until the mixture becomes light, fluffy, and pale in color, about 3-5 minutes.

      Crack in the large egg and pour in the vanilla extract. Beat the mixture again until the egg is fully incorporated and the mixture is smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) until well combined. This ensures that the leavening agent and spices are evenly distributed.

          Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.

            Gently fold in the milk chocolate chips and chopped hazelnuts using a spatula or wooden spoon, ensuring they are evenly spread throughout the cookie dough.

              Using a cookie scoop or a tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.

                Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly set. The cookies will continue cooking while cooling on the sheet, so don’t overbake.

                  After baking, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This allows them to firm up slightly before transferring them to a wire rack to cool completely.

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

                      - Presentation Tips: For a charming touch, serve the cookies in a decorative tin or on a beautiful serving platter. Garnish with a few whole, toasted hazelnuts scattered around for an elegant presentation. For an extra indulgent experience, pair a warm cookie with a cold glass of milk! Enjoy!