Ingredients
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1/3 cup (75 grams) unsalted butter, room temperature
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1/2 cup (64 grams) granulated sugar
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1 egg, room temperature
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1 cup (120 grams) all-purpose flour
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1/2 cup (88 grams) mini chocolate chips
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1/2 cup (75 grams) roasted hazelnuts, chopped
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1/4 cup (25 grams) cocoa powder
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1 teaspoon (5 grams) instant espresso powder
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1 teaspoon (6 grams) baking powder
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1/4 teaspoon (2 grams) kosher salt
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1 teaspoon of vanilla extract
Directions
- Heat oven to 350°F (176°C). Line a rimmed baking sheet with parchment; set aside.
- Cream together butter and sugar with a hand mixer in a large bowl until light and fluffy, about two minutes.
- Add egg and vanilla; beat to combine.
- In a medium bowl, whisk together remaining ingredients.
- Mix flour mixture into butter mixture just to combine.
- Form dough into a 22x10 centimeter log on prepared sheet.
- Bake until log is set and beginning to become firm, 25 to 30 minutes. Cool on baking sheet for ten minutes.
- Lower oven temperature to 325°F (163°C).
- Using a chef’s knife, slice log into 16 pieces. Lay slices, cut side down, on baking sheet and bake for 15 minutes.
- After 15 minutes, flip the cookies over and bake until firm, five to ten minutes. Transfer to a wire rack to cool completely.
