Mix all cookie ingredients in a large mixing bowl with a flat beater. When the dough is smooth, add the chocolate chips. Divide the dough in half.

Spread parchment paper on your counter. Place one half of the dough on it and flatten it into a long, narrow rectangle, about one-fourth inch (six millimeters) thick. Put the nougat cream into a pastry bag or ziplock bag, cut a small hole at

the tip, and squeeze a thick line of nougat near one edge of the rectangle. Sprinkle with salt, if using.

Use the parchment paper to roll the dough into a long log. Repeat with the other half of dough. Freeze both logs for 30 minutes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.

Pull the parchment paper off the logs and place them on the baking sheet. Bake for 15–20 minutes. Do not

overbake. The logs will flatten a bit in the oven, which is fine. They can be removed from the oven when still a bit soft in center.

Allow cookies to cool before slicing. Store in an airtight container. Cookies can be stored in the freezer for up to a month.