Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate

sallysbakingaddiction.com

Kate B

¾ cup (170g) unsalted butter, softened to room temperature

⅔ cup (133g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (250g) all-purpose flour ( spoon & leveled)

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup (120g) toasted and finely chopped Diamond of California hazelnuts, divided1

optional: coarse sugar for rolling

8 ounces (226g) milk chocolate, coarsely chopped2

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