ESPRESSO HAZELNUT CHIP COOKIES

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 tablespoons instant espresso powder
1/2 cup semisweet chocolate chips
1/2 cup roughly-chopped hazelnuts

Preheat the oven to 350 degrees F. Lightly grease cookie sheets.

Combine flour, baking soda, and salt; set aside.

In another bowl, beat together butter and brown sugar until smooth. Beat in egg and vanilla. Beat in espresso powder. Add flour mixture and gently beat until flour disappears. Stir in chips and hazelnuts. Drop by tablespoonfuls on prepared sheet.

Bake 12 to 14 minutes, until edges are golden. Transfer to racks to cool.

Makes 26 cookies
Adapted from source: Totally Coffee Cookbook by Helene Siegel and Karen Gillingham