An extra special recipe for classic chocolate chip cookies. Each cookie is filled with oversized milk chocolate chips and perfectly toasted hazelnuts. These cookies come out crispy on the edges and soft and chewy in the center.
Preheat oven to 300°. Spread hazelnuts into a single layer on a quarter sheet pan. Toast for 8-10 min and allow to cool completely before adding to cookie dough.
In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.
In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips and toasted hazelnuts. Chill the finished dough in the refrigerator for at least 2 hours.
Preheat the oven to 375°. Line two half sheet pans with parchment paper. Drop the dough into rounded tablespoons onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.
Notes
This recipe can easily be made in one bowl but also comes out great when made using your handheld or stand mixer. If you are using a mixer, there is no need to soften the butter in the microwave, you can just cream the softened butter.