Shelly's Recipe

HAZELNUT ESPRESSO COOKIES

Category: Cookies

2 cups flour
1 tsp baking soda
1 tsp salt
16 tbsp butter
1 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
3 tbsp instant espresso powder
2 cups hazelnuts, skinned and coarsely chopped

Preheat oven to 375. In bowl, whisk together flour, baking soda and salt. With electric mixer, beat butter and both sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in espresso powder. With mixer on low, beat in flour mixture until incorporated. With rubber spatula, stir in hazelnuts. Drop heaping tbsp of dough onto baking sheets about 1 inch apart. Bake until golden, about 12 minutes. Cool on baking sheets for 2 minutes, then transfer to wire rack to cool completely.