Salted Chocolate Chip Hazelnut Cookies
or roughly chopped dark chocolate***Looking for a home for your yolks? I recommend ice cream (perhaps double strawberry or mocha pistachio). You could even make ice cream sandwiches with these cookies…**I know people’s preferred chip-to-cookie ratios vary, and think I fall toward the “more cookie” end of the spectrum. Add more chips if you’re so inclined!
Bake for about 12 minutes, until browned around the edges and barely set on top. Sprinkle the cookies with a little flaky sea salt while they are still hot. Cool completely on the baking sheet.This cookie dough keeps well in the refrigerator for up to four days, so you can bake a few cookies at a time. I have not yet tried freezing it.
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