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Chunky Hazelnut & Milk Chocolate Cookies: Parting Is Such Sweet Sorrow

Closely adapted from Alice Medrich
Course Dessert
Cuisine Cookies
Keyword hazelnut, milk chocolate
Author TheSpicedLife


  • 16 T (2 sticks) unsalted butter, softened
  • 1/2 cup (3.5 oz) granulated sugar
  • 2 t vanilla
  • 1/2 t fine sea salt
  • 2 cups (9 oz) AP flour
  • 3/4 cup coarsely chopped milk chocolate preferably at least 35% cacao (I love Scharffen Berger)
  • 3/4 cup (3.75 oz) coarsely chopped toasted hazelnuts
  • approx. 1/2 cup powdered sugar


  1. Using a large spoon or a mixer, mix the butter, sugar, vanilla and salt just until blended. Stir in the flour just until it is completely blended. Stir in the chocolate and nuts. Chill the dough for at least 2 hours (at which point they were great) or overnight (even better).
  2. Before baking, prepare baking sheets by lining with parchment or leaving un-greased. Preheat the oven to 325 F.
  3. Using a fork and your hands, pull off irregular clumps of about a tablespoon's worth of dough. You may need to use your hands to encourage the dough to stick together (it is a fairly dry dough), but leave the shape irregular and spiky. Do not smooth or round. Place the cookies 2 inches apart (I got 12 to a sheet).

  4. Bake for 18 to 20 minutes, until the cookies are lightly colored on top and golden brown on the bottom. While the cookies are baking prepare the powdered sugar by placing it in a small sieve.
  5. When the cookies are done, let them cool on the sheets for 5 minutes. Then sift powdered sugar over the cookies; sift a second time if necessary. Sift yet again before serving if all the powdered sugar has absorbed.