1 ⅓cupsground hazelnutI used Bob’s Red Mill hazelnut meal
1cupall-purpose flour
1teaspoonbaking soda
1teaspooncornstarch
½teaspoonsalt
¾cupslight brown sugar
½cupsugar
1large eggroom temperature
1teaspoonvanilla extract
⅓cupchopped hazelnuts
¾cupmini semi-sweet chocolate chip cookies
Instructions
Add the butter in a small pan and heat on medium until the butter is melted, browns and emits a warm, nutty scent. Place the brown butter in your mixer bowl and chill until it is nearly solidified. It should no longer be liquid, but still pliable. If it is too solid, leave out at room temperature for a few minutes before using.
Preheat the oven to 350F and line two baking sheets with parchment paper.
While the butter is chilling, mix together the ground hazelnuts, all-purpose flour, baking soda, corn starch, and salt together. Set aside.
Beat the butter and sugars together until light and fluffy. Add the egg and the vanilla extract. Beat well. Slowly add the flour and mix until just combined. Fold in the chopped hazelnuts and chocolate chips.
Spoon out tablespoons of the cookies onto your baking sheet and bake for about 8 – 10 minutes or until a nice light, golden brown. Allow to cool on a wire rack.