Hazelnut Milk Chocolate Chip Cookies

Hazelnut Milk Chocolate Chip Cookies because cookies are what you need with coffee.

Can we give the humble cookie a round of applause? And a cookie loaded with chocolate would get a standing ovation, right? Cookies are so beloved we consume more than 2 billion each year. 

Just to be clear, that billionty thing counts everyone, not just me. But to quote my favorite cookie icon – me like cookies. I like those big old-fashioned bakery cookies. I really like Pepperidge Farm Cookies but only from afar these days. I love fancy little party cookies. I think Oreo’s are a fabulous invention and homemade GF versions are fantastic. I think cakey cookies like black & whites and giant snickerdoodles deserve prime real estate with a cup of coffee. I’d rather have a cookie or two (or three) than a donut. Unless it’s an old-fashioned donut – we eat billions of those each year.

I also like that cookies are goodies you can share. Or not. Also, cookie dough can be made and refrigerated and then baked as the craving or need arises making them fresh from the oven tasty as often as you wish. The dough easily keeps for a few days in a covered container in the refrigerator.

These taste best if the hazelnuts are mostly skinless and roasted and even salted is a good idea. You can order them that way like I do (read: lazy) or peel them. If you can only locate raw hazelnuts, you can get rid of the skins by lightly toasting them and then getting a kitchen towel filthy by rolling them in it. It takes a bit of time, but it works. Directions here. Raw hazelnuts are too, well, raw and bitter for the cookie. Toast them.

I get hazelnuts from a variety of places. Trader Joe’s, Amazon, Nuts.com and the grocery store. Just be aware that some are roasted with peanut oil. Best to read the label. My preference is dry roasted.

Milk chocolate chips are easy to find, but get some that taste really good to you. I like Guittard but there are other brands that are as good.

I’ve made these cookies using goat butter (we use Meyenberg) and regular unsalted butter. We’re used to the flavor of goat butter which is a bit sharp, so in taste testing we didn’t find the cookies much different from one another. Goat butter is a nice alternative if cow dairy, including butter is giving you a tough time. They aren’t an exact exchange in the recipe – you’ll need less regular butter than goat butter.

Expect the cookies to be kind of cakey – not chewy crunchy. And they go really well with a nice hot cup of coffee. Want one (or a billion)?


Hazelnut Milk Chocolate Chip Cookies because cookies are what you need with coffee.


Hazelnut Milk Chocolate Chip Cookies
  • 227 grams (Meyenberg) goat butter, room temperature (1 cup) or 180 grams unsalted butter (3/4 cup) room temperature
  • 100 grams brown sugar (1/2 cup)
  • 50 grams granulated sugar (1/4 cup)
  • 2 tablespoons maple syrup
  • 1 teaspoons vanilla extract
  • 1 tablespoon Frangelico (optional) or coffee
  • 2 extra large eggs
  • 325 grams Canteen flour blend (2 ½ cups) (see notes)
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly ground nutmeg
  • 140 grams toasted hazelnuts, chopped (1 cup)
  • 177 grams milk chocolate chips (1 cup)
  1. Preheat oven to 350°F. Line two baking pans with parchment paper. In a large bowl blend together butter with sugars, maple syrup, vanilla extract, Frangelico and eggs until fluffy and well combined. In a smaller bowl whisk together flour, salt and baking soda. Add to butter mixture and blend until combined. Stir in nuts and chocolate chips.
  2. Scoop two tablespoon sized balls of dough onto baking sheets. Flatten slightly, placing 9 on each baking sheet. Bake 12-14 minutes or until the edges of the cookies are golden brown and slightly puffy. Cool in the pan for a few minutes and transfer to a rack to cool completely. Makes 28-30 cakey cookies.
For Canteen blend, see sidebar About Flour

*Just the cake and cookies in the billions

*That’s a lot of donuts


  1. Are 3 large eggs equivalent to 2 extra large eggs?

    • GlutenFreeCanteen says:

      Hi, Marlene – that is an excellent question. 2 xl eggs are about 120 grams. 2 large eggs are about 110 grams. That said – the weight range for both egg types overlaps somewhat. I use XL in all our baking because GF can always use the extra liquid and eggs are a nice way to include that (plus all the stuff that eggs do in baking). There is not a huge difference in the weight of the two varieties in most cases, especially when using just 1 or 2 in a recipe. Just use 2 of the biggest eggs you can find in your container of large eggs and you should be fine. Three eggs would be just a little too much liquid.


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