Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate
Ingredients
The dough
-
¾
cup
unsalted butter, softened to room temperature
-
⅔
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
2
cups
all-purpose flour
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
1
cup
toasted and finely chopped hazelnuts, divided
-
optional
coarse sugar for rolling
The chocolate
-
8
ounces
milk chocolate, coarsely chopped
Instructions
- Beat the butter until smooth and creamy, then add brown sugar and beat until fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, cinnamon, and salt, then mix into the wet ingredients until combined.
- Beat in ¾ cup of chopped hazelnuts, then turn the dough out onto a floured surface.
- Divide the dough in half and shape each half into an 8-inch log, wrap in plastic wrap and chill for at least 4 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Remove the logs from the refrigerator, roll in coarse sugar if desired, and slice into 12 cookies each.
- Bake for 12-14 minutes until brown around the edges, then cool on a rack.
- Melt the milk chocolate and dip each cooled cookie halfway, then sprinkle with remaining chopped hazelnuts.
- Refrigerate the cookies to set the chocolate before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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