Milk Chocolate Hazelnut Cookie Bites

Prep Time: 20 minutes
Cook Time: 13-15 minutes 

Yield: 48 cookies

Ingredients

8 ounces (1 cup) Zeal Creamery Unsalted Butter, room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
1 Tablespoon pure vanilla extract
½ teaspoons kosher salt

1 large egg, room temperature
3 cups all-purpose flour, spooned & leveled 

6 ounces milk chocolate, chopped fine
⅔ cup toasted hazelnuts, chopped fine 

Flake salt, for finishing 

Directions 

  1. Lightly coat two 12-cup or one 48-cup mini muffin tin with cooking spray and set aside. 

  2. To the bowl of a stand mixer fitted with the paddle attachment, add the Zeal Creamery Unsalted Butter, both sugars, vanilla, and the salt. Turn to medium speed and mix until light and fluffy, 3-5 minutes.

  3. Turn mixer to low and add the egg. Mix until just combined, scraping down the sides of the bowl as needed. 

  4. While mixing, slowly stream in the flour. Mix until just combined. 

  5. Add the chocolate and hazelnuts, mixing until just combined. 

  6. Divide the dough evenly between the muffin tins (about 1 heaping tablespoon), pressing the tops of the dough slightly. 

  7. Place cookies in the refrigerator for 1 hour, or overnight. 

  8. When ready to bake, preheat the oven to 350°F.

  9. Sprinkle tops of cookies with a small amount of flake salt. 

  10. Bake cookie bites until lightly browned and tops start to crackle on the top, 13-15 minutes.

  11. Transfer the pans to racks and let rest for 5 minutes, then gently remove each cookie using the tip of a table knife or a mini offset spatula and place on the racks to cool. 

Cookies can be served warm or at room temperature.

Mickayla Wawrousek