¼ cup turbinado sugar (you can just add ¼ cup extra light brown sugar if you don't have this on hand)
¾ cup plus 2 tablespoons packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ teaspoon baking soda
½ teaspoons salt
1¾ cups all-purpose flour
1 cup hazelnuts, chopped
Flaky sea salt, for topping
Instructions
In a small sauce pan over medium high heat, melt butter. Continue to cook until the butter becomes brown and nutty smelling, about 5 minutes. Let cool slightly.
In a large bowl, combine sugars and the brown butter. Cream together until combined. Add in egg and vanilla and cream. Add baking soda, salt, and flour and mix until just barely combined. Stir in hazelnuts. The dough will be very crumbly. dump dough onto a large sheet of plastic wrap. Form it into a disc, wrapping tightly with the plastic wrap. Place in the freezer for about 20-30 minutes until firm.
While the dough chills, preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats. When the dough is cold, remove from freezer. Scoop dough using a small cookie scoop onto the prepared baking pans. Sprinkle with a little flaky sea salt. Bake for 8-10 minutes, until cookies are set and just barely beginning to brown on the edges. Remove and let cool for about 5 minutes, then transfer to a cooling rack.