Hazelnut Chocolate-Chunk Cookies

1 1/4 c. all purpose flour

1/2 t. baking soda

1/8 t. salt

3/4 c. light brown sugar, packed

1/2 c. unsalted butter, room temperature

1 t. vanilla extract

1 large egg

9 oz. bittersweet or semisweet chocolate, cut into small chunks

1 1/2 c. hazelnuts (about 6 ounces), toasted, skins removed, and chopped

Preheat oven to 375 °F. Combine flour, baking soda and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla extract in large bowl until light and fluffy. Beat in egg until well incorporated. Add flour mixture and mix by hand just until combined. Using a spatula or wooden spoon, stir in chocolate chunks and chopped hazelnuts.

Drop the dough by heaping tablespoonfuls onto an ungreased baking sheet, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool, or eat warm with a cold glass of milk.

Makes about two dozen cookies.