2/3 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted and finely chopped hazelnuts, divided
coarse sugar for rolling, optional
8 ounces milk chocolate, coarsely chopped
- In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the brown sugar and beat on medium high until fluffy and creamy. Beat in egg and vanilla extract, scraping down sides of bowl as needed, until combined.
- In a separate bowl, whisk flour, cinnamon and salt until combined. On low speed, gradually add into wet ingredients until just combined. Beat in 3/4 cup chopped hazelnuts.
- Turn the dough out onto a floured work surface and, with floured hands, divide in half. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator at last 4 hours or up to 5 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove logs from refrigerator and roll in coarse sugar, if desired. Slice each log into 12 equally thick cookies and place evenly on baking sheets, about 2 inches apart. Bake for 12-14 minutes or until brown around the edges. Cool for 5 minutes on the baking sheet then transfer cookies to cooling rack to cool completely.
- Melt the chopped milk chocolate in the top half of a double boiler set over hot water. Whisk until smooth and completely melted. Dip half of each cooled cookie in melted chocolate and place on parchment paper. Sprinkle with remaining chopped hazelnuts. Let cool until chocolate has set.