#2: Milk Chocolate Hazelnut Cookies

These cookies are absolutely fantastic and I didn't even make them perfectly. As I mentioned in the last post (I apologize for the huge delay), I forgot to toast the nuts. When  you make these cookies, TOAST THE NUTS! They were amazing with untoasted nuts, but they'd be absolutely heavenly done correctly. I shared these cookies with friends and family and everyone loved them. In the end I was sad that I'd shared so many, because I didn't leave enough for myself. 

Ingredients

• 3/4 cup plus 1 tablespoon unsalted butter at room temperature
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups blanched whole hazelnuts, toasted
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt 
• 12 ounces milk chocolate, chopped into 1/2 inch pieces

Cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is best done using an electric mixer but it can be done manually with a wooden spoon (I hadn't received my electric mixer for Christmas yet when I made these) and should take about 10 minutes. Occasionally scrape the sides and bottom of the bowl to release any clinging butter or sugar. Next, beat in the eggs and vanilla for 2 to 3 minutes until thoroughly combined. Scrape the bowl again. 

Using a food processor, pulse 1/2 cup of the hazelnuts until ground into a fine powder. Then roughly chop the remaining 1 cup hazelnuts and combine. 

In a medium bowl, stir the ground and chopped hazelnuts, the flour, baking soda, salt, and chocolate (instead of chopping chocolate I just used a bag of milk chocolate chips).  Slowly blend this flour mixture into the butter-sugar mixture and then mix until the flour mixture is totally incorporated and the dough is evenly mixed

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least for 3 to 4 hours) before baking. When you're ready to bake, position a rack in the center of the oven and heat the oven to 350 degrees. Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and pale and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, the transfer the cookies to the rack to cool completely. 

The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to one week.