Triple Chocolate-Hazelnut Cookies

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Triple Chocolate-Hazelnut Cookies

INGREDIENTS

• 1 tsp. pure vanilla extract
• 1 1/2 c. coarsely chopped bittersweet chocolate
• 1 c. coarsely chopped toasted hazelnuts
• 2 tsp. flaked sea salt
• 3 1/2 c. all-purpose flour, spooned and leveled
• 1 c. granulated sugar
• 1/2 tsp. baking soda
• 1/2 tsp. instant coffee powder
• 1 c. cocoa powder
• 3/4 c. canola oil
• 1 c. light brown sugar
• 2 tsp. baking powder
• 1 tsp. Kosher salt
• 3/4 c. chocolate-hazelnut spread
• 2 large eggs, at room temperature

DIRECTIONS

1. Frist, Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. 
2. Then Whisk together flour, sugars, baking powder, salt, baking soda, and coffee in a bowl.
3. Next, Beat cocoa, oil, hazelnut spread, and ¾ cup warm water on low speed with an electric mixer until combined, about 30 seconds. 
4. Then Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir flour mixture into cocoa mixture just until incorporated. Stir in chocolate and hazelnuts.
5. Scoop cookies (about 2 tablespoons each), 3 inches apart, on prepared baking sheets. Sprinkle cookies with sea salt. 
6. Then Bake, rotating sheets halfway through, until dry around the edges, 12 to 14 minutes. Cool baking sheets on wire racks for 10 minutes, then remove to the racks to cool completely. Repeat with remaining dough.

Recipes adapted from : bessiebakes.com