Toasted Hazelnut Slice 'n' Bake Cookies with Milk Chocolate
"A floured surface is key to help you handle the cookie dough when rolling into logs. The logs of cookie dough must be chilled in the refrigerator for at least 4 hours or even up to a few days (or even frozen!) so it's really easy to just take them out when you need them, slice, and bake them...."
INGREDIENTS
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3/4 cup (170g) unsalted butter
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2/3 cup (133g) packed light or dark brown sugar
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1 large egg, at room temperature
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1 teaspoon pure vanilla extract
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2 cups (250g) all-purpose flour(spoon & leveled)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 cup (120g) toasted and finely chopped Diamond of California hazelnuts, divided1
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optional: coarse sugar for rolling
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8 ounces (226g) milk chocolate, coarsely chopped2
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