There’s something magical about cookies that combine creamy milk chocolate with the warm crunch of toasted hazelnuts. These Hazelnut Milk Chocolate Chunk Cookies are everything I love in a homemade treat—soft in the center, slightly crisp on the edges, gooey with melting chocolate, and full of nutty aroma that fills the whole kitchen.
If you’re a fan of chocolate-hazelnut flavor (yes… very “gianduja vibes”), this recipe will instantly become your go-to!
Quick Facts
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Prep Time: 15 minutes
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Chill Time: 30 minutes (optional but recommended)
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Cooking Time: 12 minutes
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Total Time: 1 hour
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Servings: 18–20 cookies
Why You’ll Love These Cookies
These cookies have a comforting homemade feel with just the right amount of indulgence.
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Big, melty milk chocolate chunks
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Crunchy, toasty hazelnuts
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Soft and chewy texture
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Easy to make in one bowl
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Perfect for gifting or sharing
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Smell amazing (seriously!)
They’re the kind of cookies people remember—and request again!
Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
Wet Ingredients
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¾ cup unsalted butter (softened)
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¾ cup brown sugar
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½ cup white sugar
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1 large egg
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1 egg yolk
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2 tsp vanilla extract
Mix-ins
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1 cup milk chocolate chunks (or chopped milk chocolate bar)
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¾ cup toasted hazelnuts, roughly chopped
How to Make Hazelnut Milk Chocolate Chunk Cookies
Step 1: Prepare the Dough
Cream the butter, brown sugar, and white sugar until light and fluffy.
Add the egg, egg yolk, and vanilla extract. Mix well.
Step 2: Add Dry Ingredients
In another bowl, whisk flour, baking soda, and salt.
Add the dry mixture to the wet mixture and fold gently.
Step 3: Add the Good Stuff
Mix in the chocolate chunks and chopped hazelnuts.
Chill the dough for 30 minutes (this makes the cookies thicker and chewier).
Step 4: Shape & Bake
Preheat oven to 350°F (175°C).
Scoop dough into balls and place on a lined baking tray.
Bake 10–12 minutes, until edges are lightly golden but centers look soft.
Step 5: Cool & Enjoy
Let cookies cool on the tray for 10 minutes to firm up.
Serve warm for maximum milk-chocolate meltiness!
Serving Suggestions
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Enjoy warm with a glass of cold milk.
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Serve with coffee or hot chocolate for a cozy evening treat.
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Gift them in cookie tins or glass jars during festive seasons.
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Crumble them over vanilla ice cream for a quick dessert.
Tips for Customization
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Extra chocolatey: Add ¼ cup cocoa powder to the dough.
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Chunky finish: Press extra chocolate and hazelnuts on top before baking.
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Nut-free version: Replace hazelnuts with more chocolate or toffee bits.
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Dark chocolate lovers: Substitute milk chocolate with 70% dark chunks.
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Brown butter twist: Brown the butter first for deeper nutty flavour.
Nutritional Info (Approx. per cookie)
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Calories: 180
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Carbs: 22g
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Fat: 10g
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Sugar: 14g
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Protein: 2g
Values vary based on chocolate brand and size of cookies.
FAQs
1. Can I freeze the cookie dough?
Yes! Roll into balls, freeze on a tray, then store in a zip bag for up to 3 months.
2. Why chill the dough?
Chilling prevents spreading and makes the cookies thicker, chewier, and richer.
3. Can I use hazelnut meal instead of chopped hazelnuts?
Chopped nuts give texture, but hazelnut meal may be added for extra flavour.
4. Can I use dark chocolate instead?
Absolutely—dark chocolate and hazelnuts are a classic match.
5. Why two types of sugar?
Brown sugar adds moisture and chewiness. White sugar adds crisp edges.
Final Thoughts
These Hazelnut Milk Chocolate Chunk Cookies are rich, comforting, and packed with flavour. They’re everything a homemade cookie should be—simple, indulgent, and impossible to eat just one. Give this recipe a try, and your kitchen will smell like a bakery in minutes!
