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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

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1. Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water, stirring until smooth. Stir in the salt, remove from the heat.

2. Whisk the egg and sugar in a large bowl by hand or using an electric mixer until pale yellow and foamy, 3 to 5 minutes. Whisk in the vanilla. Add the chocolate mixture and stir gently with a spatula until all the streaks are shades of brown.

3. Add the flour and stir gently until no traces of flour remain. Drop tablespoons of dough onto a parchment paper-lined cookie sheet in rounds, spacing 2 inches apart. If the tops are rounded, gently press them flat. Refrigerate until stiffened, at least 15 minutes and up to overnight.

4. Heat oven to 375 degrees.

5. Using a pastry bag or resealable plastic bag with a ½-inch hole cut in a corner, or a teaspoon measuring spoon, pipe or drop dollops of chocolate-hazelnut spread on top of the dough, leaving a border of dough uncovered. Sprinkle the tops with hazelnuts.

6. Bake until the cookie dough looks crackled and just dry, 8 to 10 minutes. Cool on the sheets and enjoy warm or at room temperature. These cookies taste best on the day they’re baked, but will keep for up to 2 days in an airtight container at room temperature.

Total Time: 30 minutes, plus chilling