Soft, simple drop cookies gussied up with hazelnuts and milk chocolate.
with deeply toasted, skinned hazelnuts. It's okay if a few skins slip through, but if they don't rub off with ease, it's a sign the hazelnuts haven't been toasted enough.
Once the dough is smooth, I divide it into even portions with a two-tablespoon cookie scoop. To help the dough spread evenly in the oven, I like to roll each one smooth and round. Once the cookies have cooled to about 80°F, you'll most certainly want to devour a few straight away. But the real magic happens when they're cooled to room temperature and drizzled with milk chocolate (check outObviously, you can grab whatever sort of chocolate you like, but the mellow sweetness of milk chocolate combines with the hazelnut cookies in a very agreeable, Nutella sort of way.