*if using unsalted butter then add 1/4 teaspoon of salt.
For room temperature remove egg from fridge 30-45 minutes before using.
Pre-heat oven to 350F (180C). Line 2 large cookie sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda and salt.
In a large bowl beat together the butter, sugar and hazelnut cream until light and fluffy. Then add the egg and vanilla beat to combine.
On low speed, beat in the flour mixture until combined. Gently fold in the chocolate chips and chopped nuts.
Drop by spoonfuls onto the prepared cookie sheets about 2 inches (4-5 cm) apart. Bake for approximately 10-12 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!