Cinnamon-Hazelnut Chocolate Chip Thins

Thin chocolate chip cookies with toasted chopped hazelnuts.

Cinnamon-Hazelnut Chocolate Chip Thins

Ingredients:
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Directions:
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.

Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.

Yield: 2 1/2 dozen