11 Christmas Cookies And Milk Perfect Pairings

Classic Sugar Cookies With Whole Milk

Classic sugar cookies are a delightful treat that brings a touch of sweetness and nostalgia to any holiday gathering. These cookies have a soft and chewy texture, making them the perfect companion for a chilled glass of whole milk. Whether you’re decorating them for Christmas or enjoying them plain, they’re certain to please everyone.

Ingredient	Quantity
All-purpose flour	2 ¾ cups
Baking powder	1 tsp
Salt	½ tsp
Unsalted butter	1 cup
Granulated sugar	1 ½ cups
Large eggs	2
Vanilla extract	1 tsp
Powdered sugar (for dusting)	To taste

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly and achieve that perfect golden color.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are well combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until the batter is smooth.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together and be slightly sticky.
Chill (Optional): If your dough is very soft, you can cover the bowl with plastic wrap and chill it in the refrigerator for about 30 minutes. This helps the cookies maintain their shape while baking.
Form Cookies: Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after removing them from the oven.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Dust with Powdered Sugar: Once the cookies are completely cooled, dust them lightly with powdered sugar if desired for an extra touch of sweetness.

Enjoy your classic sugar cookies with a revitalizing glass of whole milk for the ultimate Christmas treat!

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Chewy Chocolate Chip Cookies With Chocolate Milk

Chewy chocolate chip cookies are a classic dessert that everyone loves, especially during the holiday season. These cookies are known for their rich chocolate flavor and chewy texture, making them the ideal choice to pair with a cold glass of chocolate milk. The combination of warm cookies and chilled chocolate milk is bound to create a delightful experience.

Ingredient	Quantity
All-purpose flour	2 ¼ cups
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter	1 cup (softened)
Brown sugar	1 cup
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 tsp
Semi-sweet chocolate chips	2 cups

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the cookies.
Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together to confirm they’re evenly mixed, then set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with both brown sugar and granulated sugar on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
Incorporate Eggs and Vanilla: Add the large eggs to the bowl one at a time, mixing well after each addition to combine fully. Then, add the vanilla extract and mix until smooth.
Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to confirm the cookies remain chewy.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, confirming an even distribution throughout the dough.
Form Cookies: Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the sheet, leaving about 2 inches of space between each cookie.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Cool: After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Serve: Once the cookies have cooled, serve them with a tall glass of chilled chocolate milk for the perfect pairing that brings comfort and joy.

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Snickerdoodles With Almond Milk

Snickerdoodles are a beloved holiday cookie known for their soft, chewy texture and delightful cinnamon-sugar coating. These classic treats evoke warm and cozy feelings, making them a perfect pairing with a creamy glass of almond milk. The nutty flavor of almond milk complements the cinnamon in the cookies, creating a delightful taste experience during the festive season.

Ingredient	Quantity
All-purpose flour	2 ¾ cups
Baking soda	2 tsp
Cream of tartar	2 tsp
Salt	½ tsp
Unsalted butter	½ cup (softened)
Granulated sugar	1 ½ cups
Large eggs	2
Vanilla extract	2 tsp
Ground cinnamon	3 tsp
Granulated sugar (for coating)	3 tbsp
Ground cinnamon (for coating)	1 tbsp

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the snickerdoodles.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Next, add the vanilla extract and mix until fully incorporated.
Combine Mixtures: Gradually stir in the flour mixture until just combined. Do not overmix to maintain your cookies’ soft and chewy quality.
Prepare Cinnamon Sugar: In a small bowl, mix together the 3 tablespoons of granulated sugar with the 1 tablespoon of ground cinnamon. This will be used for rolling the cookie dough.
Form Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
Place on Baking Sheet: Line a baking sheet with parchment paper. Place the cinnamon-sugar coated dough balls on the baking sheet, leaving about 2 inches of space between each cookie.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and slightly golden but the centers remain soft.
Cool and Serve: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with a glass of almond milk for the perfect pairing!

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Gingerbread Cookies With Cinnamon Milk

Gingerbread cookies are a festive holiday favorite, characterized by their warm spices and sweet, molasses-rich flavor. These cookies are not only fun to decorate but also provide an inviting aroma that fills your home during the Christmas season. When paired with creamy cinnamon milk, the flavors of the gingerbread are elevated, making for a delightful treat that embodies holiday cheer.

Ingredient	Quantity
All-purpose flour	3 ¼ cups
Ground ginger	1 tbsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Brown sugar (packed)	1 cup
Molasses	¾ cup
Large egg	1
Vanilla extract	1 tsp
Powdered sugar (for icing)	2 cups
Water (for icing)	2 tbsp

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so it’s ready for the cookies once the dough is prepared.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Confirm that all the dry ingredients are evenly combined.
Cream Butter and Sugar: In another bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Add Molasses and Egg: Gradually add the molasses to the butter-sugar mixture, mixing well. Then, beat in the large egg and vanilla extract until smooth.
Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.
Chill the Dough: Once the dough is combined, cover it with plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling step makes the dough easier to handle and helps the cookies maintain their shape while baking.
Roll Out the Dough: After the dough has chilled, lightly flour a clean surface and roll the dough out to ¼ inch thickness. You can cut out cookies using festive shapes such as gingerbread men, stars, or holiday trees.
Bake the Cookies: Place the cut-out cookies on a baking sheet lined with parchment paper, leaving some space between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still slightly soft.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Icing (Optional): If you wish to decorate your cookies, mix the powdered sugar with water in a small bowl until you reach a desired icing consistency. Use a piping bag or a ziplock bag with the corner cut off to decorate as desired.
Serve with Cinnamon Milk: To make the cinnamon milk, warm up your favorite milk and stir in a pinch of ground cinnamon. Serve the gingerbread cookies alongside a glass of this delightful cinnamon milk for a perfect holiday treat!

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Peanut Butter Blossoms With Oat Milk

Peanut Butter Blossoms are a classic holiday cookie that combines the rich, nutty flavor of peanut butter with a hint of sweetness from a chocolate kiss placed on top. These cookies are soft and chewy, offering a delightful contrast between the creamy peanut butter and the chocolaty center, making them a favorite during the festive season. When paired with the creaminess of oat milk, this duo creates a wonderfully indulgent treat that is certain to please any cookie lover.

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Creamy peanut butter	1 cup
Granulated sugar	¾ cup
Brown sugar (packed)	¾ cup
Large egg	1
Pure vanilla extract	1 tsp
Granulated sugar (for rolling)	½ cup
Chocolate kisses (unwrapped)	24

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s hot enough for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, peanut butter, granulated sugar, and brown sugar together until the mixture is fluffy and light. This should take about 3-5 minutes.
Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Shape the Cookies: Use your hands to roll the dough into 1-inch balls. Then, roll each ball in the reserved granulated sugar until evenly coated.
Place on Baking Sheet: Line a baking sheet with parchment paper. Place the sugar-coated dough balls on the sheet about 2 inches apart to allow space for spreading.
Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will set as they cool.
Add Chocolate Kisses: Remove the baking sheet from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve: Once cooled, serve the cookies with a glass of oat milk for a delicious and comforting holiday treat!

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White Chocolate Cranberry Cookies With Coconut Milk

White Chocolate Cranberry Cookies are a delightful festive treat that combines the sweetness of white chocolate chips with the tartness of dried cranberries. These cookies are soft and chewy, offering a wonderful balance of flavors, making them a perfect addition to any holiday cookie platter. When paired with the creamy goodness of coconut milk, they create an indulgent combination that’s sure to impress family and friends.

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	¾ cup
Brown sugar (packed)	¾ cup
Large egg	1
Pure vanilla extract	1 tsp
White chocolate chips	1 cup
Dried cranberries	1 cup

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside for later use.
Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Add Egg and Vanilla: Beat in the large egg and pure vanilla extract into the creamed butter mixture until well incorporated and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture while mixing on low speed. Stir until just combined; avoid overmixing to keep the cookies soft.
Fold in Add-Ins: Using a spatula, gently fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the dough.
Shape the Cookies: Use a cookie scoop or spoon to portion the dough and roll it into balls, about 1 inch in diameter.
Place on Baking Sheet: Line a baking sheet with parchment paper. Place the dough balls on the baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Bake in the preheated oven for approximately 10-12 minutes, or until the edges are lightly golden and the tops look set. The centers may appear soft but will firm up as they cool.
Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious cookies with a glass of coconut milk!

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Molasses Cookies With Spiced Milk

Molasses Cookies are a classic holiday treat that evokes the warm flavors of the season with their rich, spicy undertones. These soft, chewy cookies are made with a blend of molasses, spices, and brown sugar, creating a comforting taste that’s perfect for sharing with loved ones. Paired with spiced milk—infused with cinnamon, nutmeg, and vanilla—this combination creates a delightful experience that’s perfect for your holiday gatherings.

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground ginger	1 tsp
Ground cloves	½ tsp
Salt	½ tsp
Unsalted butter (softened)	¾ cup
Granulated sugar	1 cup
Brown sugar (packed)	1 cup
Large egg	1
Molasses	½ cup

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring it is ready for baking.
Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Whisk together until blended, then set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-5 minutes.
Incorporate Egg and Molasses: Add the large egg and molasses to the butter-sugar mixture. Mix until fully combined and smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until everything is just combined. Take care not to overmix.
Shape the Cookies: Using a cookie scoop or your hands, roll the dough into balls about 1 inch in diameter. Optionally, you can roll them in sugar for added sweetness and texture.
Prepare the Baking Sheet: Line a baking sheet with parchment paper and arrange the dough balls on it, spacing them about 2 inches apart to allow for spreading while baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 8-10 minutes, or until the edges are set and the tops appear slightly cracked.
Cool the Cookies: Once baked, take the cookies out and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with Spiced Milk: To create the spiced milk, gently heat your choice of milk and add a pinch of cinnamon, a splash of vanilla extract, and a dash of nutmeg. Stir well and serve alongside the molasses cookies for a perfect holiday treat!

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Shortbread Cookies With Lavender Milk

Shortbread Cookies are a delightful buttery treat that melt in your mouth, making them a favorite around the holiday season. Their simple yet rich flavor pairs beautifully with a unique lavender milk, creating an aromatic experience that’s both comforting and elegant. Whether served at festive gatherings or enjoyed as a cozy snack, this combination is guaranteed to impress.

Ingredient	Quantity
All-purpose flour	2 cups
Powdered sugar	¾ cup
Unsalted butter (softened)	1 cup
Vanilla extract	1 tsp
Salt	¼ tsp
Dried lavender buds	2 tsp
Milk	1 cup

Cooking Steps Instructions:

Preheat the Oven: Start by preheating your oven to 325°F (165°C). This guarantees that it reaches the correct temperature for baking the cookies.
Prepare the Lavender Milk: In a small saucepan, heat the milk over medium heat until it is warm but not boiling. Remove it from the heat and add the dried lavender buds. Allow the mixture to steep for about 10 minutes, then strain out the lavender buds and set the milk aside to cool.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. This guarantees that the salt is evenly distributed throughout the flour for consistent flavor.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and powdered sugar together. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
Add Vanilla: Once the butter and sugar are well combined, mix in the vanilla extract until fully incorporated.
Combine Ingredients: Gradually add the dry flour mixture to the butter mixture. Using a spatula or wooden spoon, mix until the dough comes together and is smooth, being careful not to overmix.
Shape the Cookies: Turn the dough out onto a lightly floured surface. Roll it out to about ¼ inch thickness. Use cookie cutters to cut the dough into desired shapes and place the cookies onto a baking sheet lined with parchment paper.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
Serve with Lavender Milk: Once cooled, serve the shortbread cookies alongside the lavender-infused milk for a delightful treat. Enjoy the fusion of buttery cookies and floral milk!

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Peppermint Pattie Cookies With Mint Milk

Peppermint Pattie Cookies are a festive treat that combines the rich flavors of chocolate and peppermint in a delightful cookie form. These cookies are perfect for holiday gatherings and pair exquisitely with a revitalizing mint milk, enhancing the overall experience with its cool, creamy sweetness. The combination creates a seasonal favorite, making every bite feel like a sweet holiday celebration.

Ingredient	Quantity
All-purpose flour	2 cups
Unsweetened cocoa powder	½ cup
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Egg	1 large
Vanilla extract	1 tsp
Peppermint extract	½ tsp
Chocolate chips (dark or semisweet)	1 cup
Crushed peppermint candies	½ cup

Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). This step is essential to guarantee even baking of the cookies.
Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This will ensure that the leavening agent is evenly distributed.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together. Mix until the mixture is light and fluffy, about 2-3 minutes.
Incorporate Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Beat until fully combined and smooth.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in Chocolate Chips and Peppermint Candies: Using a spatula, gently fold in the chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the centers look slightly underbaked.
Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with Mint Milk: For an extra festive touch, serve the Peppermint Pattie Cookies with chilled mint milk, elevating the flavor profile and enhancing the holiday spirit.

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Eggnog Cookies With Eggnog Milk

Eggnog Cookies are a delightful holiday treat that captures the essence of the season with their rich, spiced flavors reminiscent of traditional eggnog. These chewy cookies are infused with the creamy taste of eggnog and topped with a sprinkle of nutmeg, making them the perfect addition to any holiday dessert platter. Pair them with a revitalizing glass of eggnog milk for a festive and comforting experience.

Ingredient	Quantity
All-purpose flour	2 ½ cups
Baking powder	1 tsp
Ground nutmeg	1 tsp
Ground cinnamon	½ tsp
Salt	½ tsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Egg	1 large
Vanilla extract	1 tsp
Eggnog	¾ cup
Powdered sugar (for dusting)	Optional

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee a consistent baking temperature for the cookies.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set this mixture aside to guarantee even distribution of the leavening agents and spices.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, which should take about 2-3 minutes.
Incorporate the Egg and Extracts: Beat in the egg, vanilla extract, and eggnog into the butter and sugar mixture until fully combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
Scoop the Dough: Using a cookie scoop or tablespoon, scoop rounded portions of dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie for spreading.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges. They may appear soft in the middle but will firm up as they cool.
Cool the Cookies: After baking, remove the cookies from the oven, and let them sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Dust with Powdered Sugar (Optional): Once the cookies are cooled, you can dust them lightly with powdered sugar for an extra festive touch.
Serve and Enjoy: Pair these delicious eggnog cookies with a glass of eggnog milk to maximize the holiday flavors and enjoy this seasonal delight!

Double Chocolate Cookies With Hazelnut Milk

Double Chocolate Cookies are a rich and indulgent treat perfect for chocolate lovers during the holiday season. These cookies are loaded with both cocoa powder and chocolate chips, creating a delightful double chocolate experience in every bite. Pair them with creamy hazelnut milk to amplify their flavor and add a nutty twist that complements the sweetness of the cookies.

Ingredient	Quantity
All-purpose flour	2 cups
Unsweetened cocoa powder	¾ cup
Baking soda	1 tsp
Salt	½ tsp
Unsalted butter (softened)	1 cup
Granulated sugar	1 cup
Brown sugar (packed)	½ cup
Egg	1 large
Vanilla extract	1 tsp
Semi-sweet chocolate chips	1 cup
Chopped hazelnuts (optional)	½ cup

Cooking Steps Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the cookies.
Combine Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees a well-mixed and lump-free dry mixture.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture until fully combined and smooth.
Incorporate Dry Ingredients: Gradually mix the dry ingredient combination into the wet mixture on low speed. Mix until just combined; be careful not to overmix.
Fold in Chocolate Chips and Hazelnuts: Gently fold in the semi-sweet chocolate chips and chopped hazelnuts (if using) until they are evenly distributed throughout the cookie dough.
Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto a baking sheet lined with parchment paper, being careful to leave enough space (about 2 inches) between each cookie to allow for spreading while baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies may appear soft in the center but will firm up as they cool.
Cool the Cookies: After baking, remove the cookies from the oven, and let them sit on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy your delicious Double Chocolate Cookies with a glass of hazelnut milk!