These chocolate hazelnut cookies are nutty, crispy at the edges and a bit chewy in the middle. Make sure to chill the dough overnight before baking.
3/4 cup plus 1 tablespoon (1–1/2 sticks plus 1 tablespoon) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1–1/2 cups blanched hazelnuts, toasted
1–1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
12 ounces milk chocolate, roughly chopped into 1/2-inch pieces
In a large bowl, use an electric mixer on medium speed to cream the butter and both sugars until light and fluffy, about 5 minutes. Beat in the eggs and vanilla extract.
Place 1/2 cup hazelnuts in a food processor and pulse into a fine powder. Roughly chop the remaining hazelnuts. In a medium bowl, combine the ground and chopped hazelnuts, flour, baking soda, salt and chocolate.
With the mixer on low, gradually mix the dry ingredients into the wet ingredients until just combined. Transfer the dough to an airtight container and chill in the fridge overnight.
Preheat the oven to 350 degrees F. Line a sheet pan with parchment. Roll the dough into 1/4-cup-sized balls and place on the prepared sheet pan about 2 inches apart. Press down the dough balls slightly with your hand. Bake for 18-20 minutes until golden brown, crisp at the edges, but soft in the middle. Cool on the sheet pan for 5 minutes before transferring to a wire rack.