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Whisk together the flour, hazelnut meal, baking soda and salt. Set aside.
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Beat butter until creamy. Add the sugars, and beat on high speed until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. Scrape down the sides and bottom of bowl as needed.
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Mix in ⅔ of the flour mixture gently, until mostly incorporated.
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Whisk together the remaining flour mixture with the chocolate shavings.
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Gently mix in the chocolate flour mixture until completely incorporated.
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Cover the bowl with plastic wrap and chill for at least 2 hours.
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When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon balls of dough, 6 to a cookie sheet. Lightly press the balls to slightly flatten them, and sprinkle vanilla salt on each one.
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Bake for 12-14 minutes, switching the cookie sheets from top to bottom and front to back at about the 9 minute mark. The cookies are done when they have spread completely and have flattened (toward the end they will poof up a bit). Let them cool for 5 minutes on the cookie sheets, before transferring to a cooling rack to cool completely.