I can’t believe Thanksgiving is this week. Where did this year go? Is everyone ready for turkey day? I can’t wait because I have been craving our family favorite cranberry salad and cranberry muffins with butter sauce. . . .sooo delicious!
While we were in Italy, I bought a milk chocolate bar with hazelnuts one day. It was so good, I bought several more during our trip. I loved the friends we were with because the other wives did the same thing. We just kept them in our purses and would pull them out and share. Like we really needed those chocolate bars with all the gelato we were eating, but that’s beside the point.
After we got home I found myself wanting/craving those dang chocolate bars with hazelnuts, so naturally I bought me some to stash away in my cupboard. I pulled a couple out the other day and decided to throw them in some cookies. It was a brilliant decision. Normally I am not a fan of nuts in cookies, but it totally worked this time. The hazelnuts are chopped pretty small and when they’re covered in yummy milk chocolate, you almost can’t even tell they’re in the cookies.
Buttery, crispy and chewy and full of chunks of delicious milk chocolate.Print
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter (, at room temperature)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 (4.4 oz) milk chocolate hazelnut candy bars, chopped (I used Lindt)
- Sea salt (, for sprinkling on cookies)
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using a mixer, cream butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
- With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated. Stir in chopped candy bar. Using a spoon or cookie scoop, drop by tablespoons on lined cookie sheets.Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.