Ingredients
2 cups all-purpose flour
1/3 cup high-quality cocoa powder (I like Valrhona)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole hazelnuts, toasted and cooled
2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
5 ounces chocolate chips or chopped chocolate
Preparation
Preheat oven to 325 degrees F.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt. In a food processor, pulse hazelnuts until finely ground. Whisk into dry ingredients. Using an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, about 2 minutes. Beat in egg and vanilla; mix well. On low speed, mix in dry ingredients just until combined. Fold in chocolate pieces.
Roll tablespoon-fuls of the dough between your hands until they form a ball; flatten slightly between hands, then place onto cookie sheet about one inch apart. Bake 8 to 10 minutes, or just until set and dough in the middle no longer appears raw. Allow to set on cookie sheets for a couple of minutes, then transfer to cooling rack to cool completely.
