Toasted Hazelnut And Chocolate Chunk Cookies


  • ¼ recipe sugar cookie dough
  • ¼ cup chopped bittersweet chocolate
  • ¼ cup chopped toasted hazelnuts


Gently work chocolate and hazelnuts into cookie dough until just combined.

Roll out dough on a lightly floured surface to between ½- and ¼-inch thick. Use a knife and a ruler to cut dough into pieces about 1½-inch square. Place cookies about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes or until firm.

Preheat oven to 350 F.

Bake cookies, one baking sheet at a time, for 10 to 12 minutes or until golden at edges.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully. Makes about 24 cookies.