Caution! These cookies are rich and buttery. I'm still tweaking the recipe, so I will post if I've made any updates. They were gone within 24 hours. So let's just say they were really good.
What You'll Need
hazelnuts, toasted, skinned, coarsely chopped
chocolate chips (be generous!)
I'm assuming you know how to toast hazelnuts here. Briefly, I set my oven to about 350, put the nuts in a pie plate, and toast for about 10 minutes, sometimes more, until the nuts start to turn golden. Remove from oven, cool, rub the skins off the nuts. If some skin resolutely won't come off, don't worry about it.
Stir together the flour, baking soda and salt. On medium high speed, mix the butter until its light and fluffy, then add sugars and vanilla and mix well. Add the flour mixture and mix until ingredients are incorporated.
Fold in the hazelnuts and chocolate chips. Mix until incorporated. Chill the dough in the mixing bowl in fridge for about 30 minutes.
Preheat oven to 375. I always use a silpat for my cookies. Or, you can use parchment paper. Use about a tablespoon full of dough for each cookie and allow room for cookies to spread. (They ARE lace cookies!) Check on them after about 10 minutes. They should be a light golden brown, you don't want them to get too done or they will be too "snappy" and crunchy. Let them cool for a few minutes before you remove from cookie sheet. They need to set up a bit once they come out of oven.
Transfer to wire rack to cool.