The Ultimate Chocolate Malted Hazelnut Cookies: A Decadent Nutella & Malted Milk Powder Recipe
Prepare to embark on a truly delightful culinary journey with a cookie recipe that ingeniously combines three beloved flavors into one irresistible treat: chocolate, malt, and hazelnut. While I’ve experimented with various chocolate chip cookies featuring Nutella and perfected several chocolate chip cookies with malted milk powder, this particular recipe achieves a harmonious blend that stands out. Drawing inspiration from the insightful cookbook, Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Flavors, these Chocolate Malted Hazelnut Cookies are a revelation. They are not just any double chocolate cookies; they are an exquisite fusion crafted with the nostalgic essence of malted milk powder and the rich, creamy indulgence of Nutella.
What makes these cookies truly special is their unique approach to “double chocolate.” Instead of relying on traditional cocoa powder, the secondary chocolate element comes from the glorious Nutella. This choice results in a distinctly lighter, more nuanced chocolate flavor that beautifully complements the delicate malt without overwhelming it. The result is a sophisticated sweetness, far from heavy or cloying. Visually, these cookies are a masterpiece: they bake up with an abundance of beautiful ridges and cracks, promising a satisfyingly crispy edge with every bite, while maintaining a wonderfully chewy interior. The rich golden-brown hue, interspersed with visible chocolate chips and perfectly toasted hazelnuts, makes them as appealing to the eye as they are to the palate.
One aspect to note is their inherent sweetness. While undeniably delicious, these cookies do lean towards the sweeter side. This is precisely where the toasted hazelnuts play a pivotal role, providing a much-needed earthy counterpoint and textural contrast that expertly balances the sweetness. The robust flavor of the hazelnuts cuts through the richness, preventing the cookies from becoming overly indulgent. Some might consider reducing the sugar content slightly, but be mindful that doing so might alter the delightful crispy-chewy texture that makes these cookies so exceptional. The sugar content is key to achieving that perfect crispness around the edges and a tender, chewy center. Personally, I find the original balance to be just right, especially with the addition of the nuts. However, baking is an art of personal preference! If you decide to try this recipe, please share your thoughts. I’m always eager to hear how others enjoy these fantastic cookies.
Let’s dive deeper into the magic of these ingredients. Malted milk powder brings a distinctive, subtly malty, and slightly savory flavor that evokes a sense of nostalgia. It adds complexity and a unique depth that plain flour simply cannot. When combined with the sweet, nutty, and chocolatey goodness of Nutella, it creates an unparalleled flavor profile. The Nutella itself contributes not only its iconic chocolate-hazelnut taste but also a unique moisture and fat content to the dough, influencing the final texture and spread of the cookies. This dynamic duo—malted milk powder and Nutella—transforms a simple chocolate chip cookie into something extraordinary, elevating it to gourmet status.
The texture of these cookies is another highlight. The combination of ingredients and specific baking instructions contributes to a cookie that is both crispy and chewy. Achieving this balance requires precise measurements and timing. The recipe calls for both granulated sugar and packed dark brown sugar, each playing a critical role. Granulated sugar contributes to crispness and spread, while dark brown sugar, with its molasses content, adds moisture, chewiness, and a deeper flavor. This thoughtful combination is what gives the cookies their desirable structural integrity and delightful mouthfeel. The crispy edges give way to a soft, yielding center, making each bite a textural adventure.
For best results, attention to detail during the mixing process is crucial. Ensuring that the butter and sugars are properly creamed creates aeration, which is vital for a lighter cookie texture. Adding the Nutella, egg, and vanilla in stages ensures thorough incorporation and a smooth, emulsified dough. When it comes to the dry ingredients, mixing just until combined prevents overdevelopment of gluten, which can lead to tough cookies. Hand-stirring in the chocolate chips and hazelnuts at the end ensures they are evenly distributed without being broken down by the mixer. These small steps collectively contribute to the superior quality of the final product.
Baking these cookies is a straightforward process, but a few tips can ensure perfection. Preheat your oven adequately to 350 degrees F (175 degrees C). This consistent temperature is essential for even baking and achieving those beautiful ridges and cracks. Lining your baking sheets with parchment paper is highly recommended for easy cleanup and preventing sticking, though the recipe notes that ungreased sheets can also work. Proper spacing of the cookie dough balls on the baking sheet—approximately 2 inches apart—allows for adequate airflow and prevents them from melding together as they spread during baking. The baking time is flexible, allowing you to customize the texture: 13 minutes for a softer, chewier cookie, or up to 15 minutes for a crisper experience. Always keep an eye on your oven, as baking times can vary slightly. Once baked, allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set and prevents them from falling apart, ensuring they maintain their perfect shape and texture.
Consider serving these magnificent cookies with a glass of cold milk, a warm cup of coffee, or even alongside a scoop of vanilla bean ice cream for an extra special treat. They are perfect for holiday gatherings, a cozy evening at home, or simply as an indulgent snack whenever a chocolate craving strikes. While the recipe is fantastic as written, feel free to experiment with different types of chocolate chips, such as milk chocolate or even white chocolate, though the semisweet variety provides a lovely balance. A sprinkle of flaky sea salt on top before baking could also enhance the flavors by providing a delightful salty-sweet contrast. For those who enjoy deeper flavors, chilling the dough for at least an hour or even overnight can deepen the malt and hazelnut notes, resulting in a more complex and satisfying cookie.
Ultimately, these Chocolate Malted Hazelnut Cookies offer a unique twist on the classic chocolate chip cookie, providing a depth of flavor and texture that is truly memorable. Their blend of light double chocolate from Nutella, the subtle yet distinctive notes of malt, and the crunchy, nutty balance of toasted hazelnuts makes them an instant favorite. They are a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary. So gather your ingredients, follow these steps, and prepare to bake a batch of cookies that will surely impress and delight anyone lucky enough to try them.
Recipe
Chocolate Malted Hazelnut Cookies
Cookie Madness
Pin Recipe
Ingredients
- 1 ¼ cup plus 2 tablespoons unbleached all purpose flour 190 grams
- ¼ cup malted milk powder 30 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick 114 grams unsalted butter, room temperature
- ¼ cup granulated sugar 50 grams
- ¾ cup plus 2 tablespoons packed dark brown sugar 175 grams
- ⅔ cup Nutella or any other chocolate hazelnut spread 195 grams
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup semisweet chocolate chips
- ⅔ cup toasted and chopped hazelnuts skins removed
Instructions
-
Preheat the oven to 350 degrees F. Have ready two rimmed baking sheets lined with parchment or if you prefer, just leave the sheets ungreased.
-
Whisk together the flour, malted milk powder, baking soda, and salt; set aside.
-
Using an electric mixer, beat the butter and both sugars until creamy. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until blended. Scrape down the sides of the bowl with a spatula, then add the flour mixture. Stir by hand or if using a mixer with with a good low power setting, do it with a mixer.
-
Stir in the chocolate chips and hazelnuts .
-
Using a rounded tablespoon or a medium size cookie scoop, scoop up balls of dough and arrange about 2 minutes apart on baking sheets.
-
Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and let cool for about 3 minutes on the baking sheet. Transfer to a wire rack to finish cooling completely.
Notes