Salted Chocolate Chip Hazelnut Cookies
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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