Double Dark Chocolate Hazelnut Cookies

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 3 mins In a large bowl, beat the softened butter with an electric mixer until light and fluffy. (3 minutes)

Recipe View 2 mins Add the granulated sugar and salt and continue beating until well combined. (2 minutes)

Recipe View 2 mins Beat in the egg and vanilla extract until the mixture is smooth and creamy. (2 minutes)

Recipe View 2 mins Blend in the melted dark chocolate, cocoa powder, and instant espresso powder until fully incorporated. (2 minutes)

Recipe View 3 mins Gradually mix in the all-purpose flour until just combined; be careful not to overmix. (3 minutes)

Recipe View 2 mins Gently fold in the semi-sweet chocolate chips, coarsely chopped hazelnuts, and finely ground hazelnuts. (2 minutes)

Recipe View 5 mins Drop heaping tablespoons of cookie dough 2 inches apart onto the prepared baking sheets. (5 minutes)

Recipe View 3 mins Use the back of a wet fork to flatten each cookie slightly, creating a crisscross pattern on top. (3 minutes)

Recipe View 15 mins Bake in the preheated oven until the cookies are set and the edges begin to darken, approximately 15 minutes. (15 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)