Ingredients
-
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed golden brown sugar
1/2 cup unsalted butter, room temperature
4 teaspoons grated orange peel
1 teaspoon vanilla extract
1 large egg
9 ounces bars bittersweet chocolate, cut into chunks
1 1/2 cups hazelnuts, toasted, husked, chopped (about 6 ounces)
Preparation
-
Preheat oven to 375\u00b0F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend.
Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy.
Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.).
Leave a comment