What you need:
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup chopped hazelnuts, divided
- 8 oz. milk chocolate or chocolate chips
Directions:
- In a stand mixer, beat the butter for 1 minute until smooth and creamy. Add brown sugar and beat on medium high speed until fluffy.
- Beat in egg and vanilla. Scrape down the sides and bottom if needed. Beat until fully combined.
- In a medium bowl, whisk together flour, cinnamon, and salt.
- Add dry ingredients to wet ingredients. Slowly mix until combined.
- Turn up to high speed and beat 3/4 cup hazelnuts into batter.
- Turn out onto floured work surface and divide into two pieces.
- Form into 8-inch logs and wrap with plastic cling wrap.
- Chill in the refrigerator for at least 4 hours or up to 5 days.
- When chilling time is done, preheat oven to 350* and line 2 baking sheets with parchment paper or a silicone baking mat.
- Unwrap logs and slice into 12 equal slices each (24 total). Place 12 per baking sheet and bake for 12 to 14 minutes.
- Allow to cool for 5 minutes before removing to a wire rack to finish cooling.
- Once cookies have cooled, melt chocolate in a double boiler or the microwave in short increments until smooth.
- Dip each cookie in chocolate to cover it halfway and then sprinkle with some of the remaining 1/4 cup hazelnuts.
- Let chocolate set and enjoy!
Recipe from Sally's Baking Addiction