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.
- Store in an airtight container.
Adapted from Flour by Joanne Chang