Chocolate Espresso Cookies

Serving Size : 24

Ingredients

6 tablespoons cocoa powder
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter
8 ounces bittersweet chocolate squares — chopped
2 large eggs
3/4 cup sugar
2 teaspoons espresso powder
2 teaspoons vanilla extract
1 cup hazelnut

Instructions

1. Preheat oven to 350 degrees. Place rack in center of oven.
2. Sift together cocoa powder, flour, baking powder, and salt. Set aside.
3. In a double boiler, melt together butter and 2/3 cup chocolate.
4. In bowl of electric mixer, combine eggs, sugar, and espresso powder. Beat on high with paddle attachment until mixture becomes pale and thick – about 3 minutes.
5. Reduce speed to medium and mix in the melted chocolate mixture and vanilla extract. Add the flour-cocoa mixture, and beat just until combined. Stir in remaining chocolate and hazelnuts.
6. Drop batter by heaping tablespoons on parchment lined baking sheet about 2 inches apart.
7. Bake until the tops have crusted over and are slightly cracked – about 10 to 12 minutes. Rotate pan halfway through baking time. Transfer to cooling racks and let cool for at least 10 minutes.