Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate Recipe
Introduction
These Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate offer a delightful combination of nutty flavor and creamy chocolate. Perfectly crisp with a tender center, they’re an easy treat to prepare ahead and enjoy anytime. Ideal for sharing or savoring with a cup of tea.
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 fitted with a paddle attachment on medium speed for 1 minute until smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy. Then, beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed and continue beating until fully combined.
- Step 2: In a separate bowl, whisk together the flour, cinnamon, and salt until combined. Gradually mix the dry ingredients into the wet on low speed until combined and the dough feels thick and slightly sticky. Increase to high speed and beat in 3/4 cup of the chopped hazelnuts.
- Step 3: Turn the dough onto a floured work surface. With floured hands, divide it into two equal portions. Shape each half into an 8-inch log, about 2.5 inches in diameter. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Step 4: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Remove the chilled logs from the refrigerator and, if desired, roll them in coarse sugar for added crunch and sparkle.
- Step 5: Slice each log into 12 equal cookies. Arrange them about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes or until cookies are brown around the edges. 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 increments, stirring until smooth. Dip each completely cooled cookie halfway into the melted chocolate, then place on a lined baking sheet. Sprinkle the dipped portion with the remaining chopped hazelnuts. Refrigerate until the chocolate is set, then enjoy!
Tips & Variations
- Make sure to chill the cookie dough logs thoroughly; this helps the cookies hold their shape and develop flavor.
- For a nut-free version, substitute hazelnuts with finely chopped dried fruit or skip entirely and add mini chocolate chips.
- Use dark chocolate instead of milk chocolate for a richer taste.
Storage
Store the 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. When ready to enjoy, let refrigerated cookies come to room temperature. The chocolate coating can be slightly softened by gently warming the cookies before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the cookie dough logs?
Yes, you can freeze the wrapped cookie dough logs for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
Do I have to toast the hazelnuts?
Toasting the hazelnuts enhances their flavor and crunch, but you can use raw nuts if pressed for time. Toasting is recommended for the best taste.
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Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate Recipe
- Total Time: 4 hours 35 minutes (includes chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate are a delightful treat featuring a rich buttery dough studded with toasted hazelnuts, cinnamon, and a touch of brown sugar. Chilled logs of cookie dough are sliced and baked to perfection, then half-dipped in smooth melted milk chocolate and sprinkled with extra hazelnuts for a crunchy finish. Perfect for nut lovers who enjoy a soft, flavorful cookie with a chocolatey twist.
Ingredients
Scale
Cookie Dough
- 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
Chocolate Dipping
- 8 ounces (226g) milk chocolate, coarsely chopped
- remaining chopped hazelnuts for sprinkling
Instructions
- Prepare the butter and sugar mixture: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt until well combined. Slowly add the dry mixture to the wet ingredients on low speed until just combined. The dough will be thick and slightly sticky. Increase to high speed and beat in 3/4 cup of the chopped toasted hazelnuts.
- Shape and chill the dough: Turn the dough out onto a floured work surface. With floured hands, divide the dough into two equal parts. Shape each part into an 8-inch log approximately 2.5 inches in diameter. Tightly wrap each log in plastic wrap. Refrigerate for at least 4 hours or up to 5 days to firm up the dough. Chilling overnight is recommended for best results.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice and bake cookies: Remove the dough logs from the refrigerator. Optionally roll each log in coarse sugar for added crunch and sparkle. Slice each log into 12 equally thick cookies. Place cookies on prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until cookies are brown around the edges. After baking, let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate and dip cookies: Melt the chopped milk chocolate using a double boiler or in the microwave in 15-second increments, stirring after each, until smooth and fully melted. Dip each completely cooled cookie halfway into the melted chocolate and place on a baking sheet lined with parchment or silicone mats. Immediately sprinkle with the remaining chopped hazelnuts for extra texture and flavor. Refrigerate the baking sheet to allow the chocolate to set fully before serving.
Notes
- Chilling the dough is essential for slice ‘n’ bake cookies to maintain shape during baking.
- Using room temperature ingredients helps ensure even mixing and a smooth dough texture.
- Coarse sugar rolling is optional but adds a nice crunch and visual appeal to the cookies.
- Store cookies in an airtight container, refrigerated if dipped in chocolate, to keep chocolate set and maintain freshness.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F (177°C) for about 10-12 minutes until fragrant and lightly browned, then chop finely.
- Prep Time: 20 minutes
- Cook Time: 14 minutes per batch
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Keywords: hazelnut cookies, slice and bake, milk chocolate cookies, toasted hazelnut, homemade cookies, chocolate dipped cookies
