Toasted Hazelnut Slice and Bake Cookies from Sally's Baking Addiction

Toasted Hazelnut Slice and Bake Cookies - made dough January 20, 2023 from Sally's Baking Addiction 

3/4 cup (170 grams) unsalted butter, room temperature

2/3 cup (133 grams) brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups (250 grams) all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup (120 grams) hazelnuts, toasted, chopped, divided

coarse sugar for rolling, optional

8 ounces milk chocolate, finely chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute until creamy. Add brown sugar and beat until light and fluffy, 2 to 3 minutes. Add egg and vanilla extract and beat until just combined.
2. In a separate bowl, whisk together flour, cinnamon and salt. Add to butter mixture in two additions, beating on low speed after each addition until just combined. Add half the chopped hazelnuts and mix until dispersed throughout the dough. Do not overmix.
3. Divide dough in half and roll into logs, about 2.5" in diameter. Wrap each log in plastic wrap and chill for at least 4 hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Slice chilled dough logs into 12 equally thick slices and evenly space on baking sheets. Bake 12-14 minutes or until golden brown around the edges. Remove from oven and let rest on baking sheets for 5 minutes before transferring to wire rack to cool completely.
5. Melt the chopped milk chocolate in the top half of a double boiler over hot water, stirring to prevent burning. When completely melted, remove from heat, dip half of each cookie in the melted milk chocolate and spread out on parchment paper. Sprinkle with the remaining chopped hazelnuts before the chocolate sets.

I don't often get a chance to make "fancy" cookies with fancy being defined, in this case, as being half-coated in chocolate and that half covered with chopped toasted hazelnuts.

But I had an in-person event to go to and it seemed like a good opportunity to do the extras for this one. They taste perfectly fine plain but they're also good dressed up with chocolate and more hazelnuts.

These cookies are thick enough that they didn't bake up crisp. Or at least I didn't bake them long enough to get crisp/hard. They aren't soft enough but have a good chewy texture. Although I don't normally like nuts in cookies, the hazelnuts worked well in these. I don't bake with hazelnuts often enough but I like the flavor they impart. They worked well with the brown sugar flavor in these cookies.

The event attendees liked them too so they're a good choice as a crowd pleaser.