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1
In a food processor, pulse the hazelnuts and cocoa nibs until coarsely ground.
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2
Scrape into a medium bowl and whisk in the flour, cocoa powder, salt and cinnamon.
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3
In the bowl of a stand mixer fitted with the paddle, beat the butter with the confectioners sugar and vanilla bean paste at medium speed until light and fluffy, about 3 minutes.
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4
Add the dry ingredients and beat at low speed just until incorporated.
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5
Scrape the dough onto a work surface and form into a ball.
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6
Halve the dough, then shape each half into a 1 1/2 -inch square log and wrap in parchment paper.
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7
Freeze until firm, at least 2 hours or overnight.
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8
Preheat the oven to 350.
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9
Line 2 large rimmed baking sheets with parchment paper.
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10
Working in 2 batches, cut the cookie-dough logs into 1/4-inch-thick slices and arrange on the prepared sheets at least 1 inch apart.
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11
Bake the cookies for about 15 minutes, until lightly browned on the bottom; rotate the baking sheets from top to bottom and front to back halfway through baking.
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12
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
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13
In a medium saucepan, bring 1 inch of water to a simmer.
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14
Place the milk chocolate in a heatproof small bowl and set it over the saucepan.
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15
Stir the chocolate until melted and smooth.
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16
Remove the saucepan from the heat; leave the bowl of chocolate on top.
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17
Dip 1 corner of each cookie in the chocolate to coat halfway, letting the excess chocolate drip back into the bowl.
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18
Transfer the cookies to parchment paper-lined baking sheets and refrigerate until the chocolate is set, about 20 minutes.
