Hazelnut Espresso Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 3 tablespoons instant espresso powder (do not use instant coffee)
• 2 cups hazelnuts (about 10 ounces), skins removed (see below), coarsely chopped

1. Preheat oven to 375F, with racks in upper and lower thirds.
2. Whisk together flour, baking soda, and salt.
3. With an electric mixer on medium-high speed, cream butter and both sugars until light and fluffy.
4. Beat in eggs, one at a time, mixing until each is incorporated and scraping down sides of bowl as needed.
5. Beat in espresso powder.
6. Reduce speed to low.
7. Add flour mixture, and beat until incorporated.
8. With a wooden spoon, stir in hazelnuts.
9. Drop heaping tablespoons of dough 1 1/2 inches apart onto baking sheets.
10. Bake, rotating sheets from front to back and top to bottom halfway through, until golden, about 12 minutes.
11. Cool on sheets 2 minutes; transfer to a wire rack to cool completely.
12. Cookies can be stored up to 3 days in airtight containers.
13. Preheat oven to 250F.
14. Place raw (shelled) hazelnuts in a single layer on a rimmed baking sheet; bake until skins crack, about 20 minutes.
15. Immediately transfer nuts to a clean kitchen towel and roll up.
16. Let steam 5 minutes.
17. Rub the nuts with the towel until most skins have come off (its okay if some remain).

flour, baking soda, salt, unsalted butter, sugar, lightbrown sugar, eggs, espresso powder, hazelnuts

Taken from www.epicurious.com/recipes/food/views/hazelnut-espresso-cookies-388080 (may not work)