If there is a more fantastic flavor combo than that of hazelnuts and milk chocolate, I have yet to be introduced. Here, these milk chocolate studded hazelnut cookies get their nutty flavor from hazelnut oil, hazelnut flour, and chopped hazelnuts. Because these beauties call for oil, rather than butter, assembling them does not require a stand mixer (you’re welcome). Moreover, they also do not require a long rest in the fridge – an hour is all you need to ensure that they do not spread when baked. If you cannot find skinless nuts, toast those still with their skins in a 350°F oven on a baking sheet 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 fall off.
Note: if you’d like your cookies to be perfectly round post-bake, place a cookie cutter or glass, larger than the cookie, over each one and shimmy it around a bit so the sides of the cutter/glass gently nudge the warm edges of the cookie into a round shape.
Milk Chocolate Hazelnut Cookies with Hazelnut Oil
- 1 2/3 cups skinless hazelnuts toasted divided
- 3/4 cup hazelnut oil or another oil, such as vegetable or a mild olive oil
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 2 large egg yolks
- 2 tsps kosher salt
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 cups milk chocolate, chopped (9 ounces)
- Have ready two baking sheets lined with parchment paper.
- Process 2/3 cup of the hazelnuts until finely ground in the bowl of a food processor, fitted with a large metal blade. Coarsely chop the remaining 1 cup of hazelnuts.
- Whisk together the oil, sugars, and vanilla for about 30 seconds. Whisk in the egg and yolks. Sprinkle the salt and baking soda over the bowl, one at a time, and vigorously whisk until incorporated.
- With a flexible spatula, gently fold the finely ground hazelnuts, flour, chopped hazelnuts, and chopped chocolate into the bowl.
- Portion the dough into 3 tablespoon balls, roll them in your hands, and place them onto one of your prepared baking sheets. Freeze the portioned dough for 1 hour. Preheat the oven to 350°F while the dough chills.
- Place 10 balls of dough on the second prepared baking sheet, and bake for about 15 minutes, rotating at the halfway point, until lightly browned. Repeat with the remaining dough balls and the second baking sheet. The cookies will keep in an airtight container on the counter for up to 3 days, but are best served warm from the oven.