Emily Laurae

0 Whisk together the all-purpose flour, salt, and baking soda in a medium bowl.
1 In a small skillet over medium-high heat, toast the rye flour until it is fragrant and a few shades darker, about 5 minutes, making sure that you're stirring often. Remove the skillet from the stove, add the butter and stir allowing the butter to melt into the rye flour before setting aside.
2 Mix together the sugar, eggs, molasses and vanilla in a large bowl. When the rye-butter mixture has cooled, stir into the wet ingredients. Add the dry ingredients and stir until everything is combined. Finally, stir in the chocolate chips and hazelnuts. Using a medium cookie scoop, scoop dough and place on a lined plate or small baking tray. 
3 Place your dough in the fridge overnight, or at a bare minimum for thirty minutes - this helps add to the texture, flavor and spreading of the cookie when they are ready to bake.
4 Prepare your baking sheets with parchment paper. Place the cookies about 2-inches apart on your baking sheets.
5 Preheat oven to 350 degrees and one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 12-14 minutes.
6 Cool your cookies on a wire rack, pour yourself a hefty glass of milk, dunk and enjoy!