Directions

Directions

1. Pre-heat 350* Line two baking sheets with parchment, set aside.
2. Whisk together in medium bowl flour, cocoa powder, baking soda, and salt, set aside.
3. In the bowl of a stand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. 
4. Add the eggs, one at a time, mixing after each.
5. Add vanilla, quickly incorporate.
6. Add prepped flour mixture to butter mixture in the stand mixer and mix on low until combined.
7. With wooden spoon or spatula, fold in the chopped hazelnuts until combined.
8. Drop by rounded tablespoons onto prepare parchment lined baking sheets.
9. Bake until cookies are firm and cracked on top, about 10 minutes, remove from oven and allow to cool for five minutes before transferring to wire cooling racks. Tip: Cookies may be too soft to move, wait until they cool enough to keep shape before moving.. 
10. After transferring to cooling rack, allow cookies to cool completely.

Recipe courtesy of the Home Baking Association.