1 1/2 cups (190g) hazelnuts, toasted and roughly chopped

1 cup (120g) all-purpose flour

2 tbsp (15g) cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/2 cup (100g) brown sugar, packed

1 large egg

1 tsp vanilla extract

8 oz (225g) semi-sweet or dark chocolate, chopped

1 tbsp coconut oil or shortening (optional)

1/2 cup (60g) roasted hazelnuts, finely chopped (for topping)

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
If not already toasted, spread hazelnuts on a baking sheet and roast for 8–10 minutes until fragrant. Cool and roughly chop.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined.
Gradually mix dry ingredients into wet ingredients until just combined, then fold in chopped hazelnuts.
Scoop tablespoon-sized dough balls onto prepared sheets. Bake for 9–11 minutes until set. Cool completely.
Melt chocolate with coconut oil (if using) over a double boiler or in microwave-safe bursts until smooth.
Dip half of each cooled cookie into melted chocolate, sprinkle with finely chopped hazelnuts, and place on parchment to set.

Swap hazelnuts for almonds, pecans, or macadamias for variation.

Chill dough for 30 minutes before baking to reduce spreading.

Add espresso powder to dough for a mocha twist.

Freeze uncoated cookies for up to 2 months; dip in chocolate after thawing.

Use milk or white chocolate for a different flavor profile.