Crispy edges, chewy centers and positively packed with hazelnut flavor. Studded with milk chocolate chips.
Prep time: PT30M
Cook time: PT12M
4.93 stars (28 reviews)
- Preheat the oven to 350 F. Place the hazelnuts on a baking sheet and toast for 10 minutes, shaking the pan after 5 minutes.
- While they are still warm, pour them into a food processor. Set the speed to high and grind the nuts until they are very fine. Scrape down the food processor and repeat.
- Keep doing this, the nuts will first stubbornly refuse to do anything but be a powder but as you process them they’ll start to become a very thick paste. After about 5-7 minutes of scraping down the bowl and processing more, the nuts will be a liquid studded with tiny bits of nuts - as thin as a thick soup.
- You can transfer the butter to a sealable jar and store in the fridge for a few weeks. It'll be more than you need for the cookies.
- In a heatproof bowl, melt the butter until it’s almost but not fully melted.
- Add the sugars and whisk for about 60 seconds.
- Add the vanilla, salt and egg and whisk for another 60 seconds.
- Pour in the hazelnut butter and whisk well.
- Add the flour and baking soda and stir with a rubber spatula.
- When it’s almost fully mixed, add the chocolate until it’s all mixed together.
- Cover with a tea towel and set on the counter for an hour.
- Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.
- Scoop about 2 tablespoons of dough onto the prepared sheets, leaving a full one inch space border between cookies.
- Bake until slightly browned around the edges and set in the center, about 12 minutes.