1/2 cup whole hazelnuts (can be replaced with walnuts or pecans)
Instructions
Preheat oven to 375F.
On a baking sheet spread the hazelnuts and bake for 10-12 minutes until the nuts are slightly golden and aromatic. Let it cool slightly for 8 to 10 minutes. Chop the nuts coarsely and set aside.
In a medium bowl sift together the flour, baking soda, cinnamon and salt.
In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla extract until light and fluffy.
Add the egg and beat for about 20-30 seconds or until well incorporated.
Gradually beat in flour mixture. Gently stir in white choco chips and roasted hazelnuts.
Wrap the dough with cling wrap and refrigerate for 2 hours.
Drop by rounded tablespoon onto ungreased baking sheets and bake for 8 to 10 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Recipe by Baker Street at https://bakerstreet.tv/2012/09/hazelnut-and-white-chocolate-chip-cookies/