Chocolate Hazelnut Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup almond meal
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 4 tbsp cocoa
• 3 tbsp espresso
• 1/3 cup chopped raw, unsalted hazelnuts

Directions:

1. Preheat oven to 350F.
2. In a stand mixer fitted with paddle, add softened butter, sugar and light brown sugar. Cream on medium speed, until fluffy for 3 minutes.
3. Add one egg and vanilla extract. On a low speed, stir just to combine.
4. Sift all the dry ingredients (almond meal, all purpose flour, salt, baking soda, cocoa) in a large bowl. Add it all into the stand mixer.
5. Cream cookie dough on medium speed until combined. Stream in fresh espresso and chopped hazelnuts. Stir to combine on low speed.
6. Scoop cookie dough with a small ice cream scoop onto baking sheets, leaving enough room between scoops to allow cookies to spread.
7. Bake between 12 to 15 minutes. Remove cookies from oven and allow to cool on baking sheet for 5 minutes, before cooling it off completely on cooling racks.
8. Dunk cookies into cold milk and enjoy!