Chocolate Hazelnut Cookies

These cookies have been named the best cookies ever made by my whole family.  They are amazing and they are slice and bake to boot.  

Chocolate Hazelnut Cookies

Biscotti

by: Mona Talbott and Mirella Misenti

8 oz hazelnuts, toasted, skinned and coarsely chopped
1/2 cup + 1 tsp butter
1/2 cup + 1 Tbsp brown sugar
1/3 cup + 5 tsp sugar
1/2 tsp vanilla extract
Pinch of salt
1 egg
1 1/3 cups flour
1/2 tsp baking soda
7 1/2 oz bittersweet chocolate, coarsely chopped

Cream the butter with the brown and granulated sugars until light and fluffy.  Add the vanilla extract, salt and egg and continue to mix until well incorporated.

Whisk together the flour and baking soda in a medium-size mixing bowl.  Add the dry mixture to the creamed butter and sugar. Add the nuts and chocolate and pulse the mixer until the dough comes together.   Wrap the dough in plastic film and refrigerate for 30 minutes.

On a lightly floured surface, divide the dough in two and form each portion into logs 1 1/2 inch in diameter.  Wrap the logs first in parchment paper, then plastic film and freeze for 1 hour or up to 2 months.

To bake, preheat the oven to 350.

Slice each log into thin slices approximately 1/4 inch thick.  Evenly space the cookies on cookie sheets lined with parchment paper, leaving 1 1/2 inch between each cookie.  Allow the dough to come to room temperature before baking.  Bake for 10 to 12 minutes.

These cookies will keep for 2 to 3 days in a sealed container.