Directions

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1. Select Bake/Roast mode.
2. Set temperature to 163°C.
3. Preheat for 3–5 minutes with the grill lid closed.

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1. Cream the butter and sugars until pale and fluffy.
2. Mix in the eggs until fully emulsified.
3. Fold in the flour, salt, and baking soda until just combined.
4. Stir in the chocolate chips and hazelnuts.

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1. Scoop dough into 1.5-inch balls and place them on a parchment-lined crisper tray or the grill’s bake tray.
2. Leave space between cookies, as they will spread.

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1. Place the tray in the bake position (middle or lower rack, depending on your model).
2. Bake at 163°C for 8–10 minutes, or until the edges are golden brown but the centers remain slightly soft.

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1. Let cookies cool on the tray for 2–3 minutes before transferring to a wire rack.
2. Enjoy warm or store in an airtight container.