• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Lightly grease (use wrapper from the butter.)
• Bring butter to room temperature. Or, carefully do this in a microwave, should be very soft, but not melted.

I Make the Dough by Hand:

• Add butter to a large bowl. Add both sugars, use a wire whisk (called a french whisk) and mix for a minute until very creamy. Add the hazelnut butter, whisk to combine. Add the egg, vanilla and sea salt - mix in to combine.
• Fold in the flour and baking soda with a rubber spatula until partially mixed in. Add the chocolate chips (the flour will coat the chips) and mix until all the ingredients are combined.
• Scoop out mounds with a cookie scoop (also called an ice cream scoop) - I used a 1 1/2" sized one, onto the prepared cookie sheet. Space out, they do spread a bit. I added 13 cookies. (Will make a second sheet.)
• Flatten with watered hands, or smooth tops to flatten to 2" around with the back of a small spoon. If you do not flatten, they will not be thin & crispy!

Bake the Cookies:

• Bake until flattened about 15 minutes. You will notice they will be lightly golden around the edges. Cool on the baking tray (keeps them crispy!) Then remove them to a cooling rack.
• Bake the second batch - wipe the parchment paper clean with a paper towel, re-grease.
• Store cookies in an airtight container.