Hazelnut Cookies With Milk Chocolate Recipe

Serves: 32 Save

Ingredients (11)

  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons; 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon; 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped; 85g), tempered

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