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Milk chocolate hazelnut cookies
Inspired by the flavours of Nutella, these chocolate cookies are studded with pockets of molten milk chocolate and crunchy toasted hazelnuts. Take your Nutella obsession one step further and sandwich these together with a good dollop of Nutella – a dangerous yet undeniably delicious treat!

Milk chocolate hazelnut cookies

Makes: 12 cookies

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
60g milk chocolate, chopped
40g hazelnuts, roughly chopped and lightly toasted (see Tip)

Directions

Whisk the melted butter with the sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2), chocolate and hazelnuts and stir to form a soft dough.

Cover and chill for 1 hour to allow the flavours to develop.

Preheat your oven to 170°C and line two baking trays with baking paper.

Portion and roll the dough into 12 smooth balls. Space 5cm apart on the prepared baking trays and lightly press flat until 1cm thick. 

Bake the cookies for 10-12 minutes, then remove from the oven and allow to cool on the trays.

Tip: Toasting the hazelnuts is an easy step to enhance their flavour. Place your roughly chopped hazelnuts in a frying pan and lightly toast over medium heat, shaking the pan frequently to avoid burning. When they start to change colour slightly and smell toasted, remove from the heat and allow to cool.

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten
60g milk chocolate, chopped
40g hazelnuts, roughly chopped and lightly toasted (see Tip)

Directions

Whisk the melted butter with the sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2), chocolate and hazelnuts and stir to form a soft dough.

Cover and chill for 1 hour to allow the flavours to develop.

Preheat your oven to 170°C and line two baking trays with baking paper.

Portion and roll the dough into 12 smooth balls. Space 5cm apart on the prepared baking trays and lightly press flat until 1cm thick. 

Bake the cookies for 10-12 minutes, then remove from the oven and allow to cool on the trays.

Tip: Toasting the hazelnuts is an easy step to enhance their flavour. Place your roughly chopped hazelnuts in a frying pan and lightly toast over medium heat, shaking the pan frequently to avoid burning. When they start to change colour slightly and smell toasted, remove from the heat and allow to cool.

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