Hazelnut Espresso Cookies

This recipe is from Everyday Food. I haven't tried them yet, but I definitely will! 16 tablespoons of butter is two sticks.

• Ready In: 50 mins
• Yields: 36 cookies

Ingredients

• 2  cups all-purpose flour (spooned and leveled)
• 1  teaspoon baking soda
• 1  teaspoon salt
• 16  tablespoons unsalted butter, room temperature
• 1  cup granulated sugar
• 1⁄2 cup  packed light brown sugar
• 2  large eggs
• 3  tablespoons instant espresso powder
• 2  cups hazelnuts, skins removed and coarsely chopped (about 10 oz)

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
3. With mixer on low speed, beat in flour mxture until incorporated. Stir in hazelnuts.
4. Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake until golden, about 12 minutes. Cool cookies on sheets 2 minutes, then transfer to a wire rack to cool completely.
5. Serve, or store in an airtight container up to 3 days.