Yield: 16 cookies
4
ounces/113 grams bittersweet chocolate, broken into pieces
1
tablespoon unsalted butter
¼
teaspoon fine salt
1
large egg, room temperature
⅓
cup/78 grams granulated sugar
½
teaspoon vanilla extract
¼
cup/34 grams all-purpose flour
⅓
cup/110 grams chocolate hazelnut spread
¼
cup/35 grams roasted and skinned hazelnuts, chopped
From NYT cooking