Nana's Chocolate Chip Cookies

STEP 1: TOAST THE HAZELNUTS

Heat the oven to 350°F. Spread the blanched hazelnuts on a parchment-lined baking sheet and toast for 8–10 minutes, until golden and fragrant. Leave them on the parchment in a single layer.

STEP 2: MAKE THE HAZELNUT PRALINE

Heat the granulated sugar and water in a small heavy-bottomed saucepan over medium heat, swirling the pan rather than stirring, until the sugar dissolves and the caramel turns a deep amber. Pour it straight over the hazelnuts and sprinkle with flaky sea salt. Cool until hard, about 20 minutes, then chop into small shards and crumbs.

STEP 3: CREAM THE BUTTER AND SUGARS

Beat the softened butter with the light brown sugar and granulated sugar until creamy, about 2 minutes. Do not beat until fluffy; extra air makes a cakey cookie.

STEP 4: ADD THE EGGS AND VANILLA

Beat in the eggs, egg yolk and vanilla extract until smooth.

STEP 5: ADD THE DRY INGREDIENTS

Whisk the all-purpose flour, baking soda and fine salt together, then mix into the butter mixture on low speed until just combined.

STEP 6: FOLD IN THE CHOCOLATE CHIPS

Fold in the milk chocolate chips and white chocolate chips by hand until evenly distributed.

STEP 7: PORTION AND CHILL THE DOUGH

Using a ¼-cup cookie scoop and a kitchen scale, portion the dough into 30 balls of 2 oz each so the batch is identical. Set them close together on a parchment-lined baking sheet and chill for at least 30 minutes, or cover and chill for up to 24 hours.

STEP 8: BAKE THE COOKIES

Heat the oven to 375°F with a rack in the middle. Line the baking sheets with parchment. Place 6 chilled dough balls on each sheet, well spaced, and bake one sheet at a time for 10–12 minutes, until the edges are deep golden brown and the centers still look slightly underdone. Keep the remaining dough in the fridge until each sheet goes in.

STEP 9: TOP WITH PRALINE

Let the cookies rest on the sheet for 5 minutes. While they are still warm, press a pinch of praline onto the top of each cookie so it sticks, then transfer to wire racks to cool completely. The centers set as they cool, keeping a chewy middle.

STEP 10: MELT THE WHITE CHOCOLATE

Melt the white chocolate with the neutral oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Spoon into a piping bag or zip-top bag and snip a small tip.

STEP 11: DRIZZLE AND SET

Drizzle the white chocolate over the fully cooled cookies in the same pattern on each. Let set for 15 minutes before serving. Store airtight at room temperature for up to 3 days.