Ingredients
1
1/4 cups all purpose flour
3/4
cup (packed) golden brown sugar
1/2
cup (1 stick) unsalted butter, room temperature
3
3-ounce bars bittersweet chocolate, cut into 1/3-inch
1
1/2 cups hazelnuts (about 6 ounces), toasted, husked, chopped
Directions
1.
Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
2.
Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)
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