Browned butter chocolate hazelnut cookies

I made cookies this weekend for a memorial service and they were good. I was shuffling through the madness known as our kitchen cupboard and came across a bag of hazelnuts. Why we had them I am not sure, but it was fate that I found them. I decided to make my new favorite chocolate chip cookie recipe from Alton Brown and use the hazelnuts instead of walnuts or pecans. They were insanely good, and everyone loved them! I thought they were good, but next time I plan on browning the butter and toasting the hazelnuts before I bake them. I just read that you have to toast nuts before mixing them into things, because once they are combined with other ingredients they don't toast and achieve their full toasty nuttiness.

Among other things my new life mission is to convince nutella that they need to develop a nutella chip. How awesome would that be. Who cares about Health care, this idea is where Americans will find happiness.

Browned Butter Chocolate Hazelnut cookies

2 sticks browned unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup toasted hazelnuts
1 1/2 cups milk chocolate chips

Directions
Toast hazelnuts...read how here: http://www.ehow.com/how_15912_toast-nuts.html
Heat oven to 350 degrees F.
Brown the butter in a heavy-bottom medium saucepan over medium heat. For more specific directions read this: http://allrecipes.com/HowTo/Browning-Butter/Detail.aspx Sift together the flour, salt, and baking soda. Add cooled hazelnuts and chocolate chips and toss together. Set aside.
Pour the browned butter into the mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
Chill the dough in fridge for about 1 1/2 hours, then scoop onto parchment-lined baking sheets. Bake for 10-13 minutes or until slightly golden brown, rotating the pan after 6 minutes. Cool completely and store in an airtight container.