- 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.