Creating Irresistible Hazelnut Espresso Cookies is simple. Just follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
4. Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
5. Incorporate Espresso Powder: Stir in the espresso powder, ensuring it is fully dissolved in the mixture.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in Hazelnuts: Gently fold in the chopped hazelnuts and chocolate chips if using.
8. Scoop Dough: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Place in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
10. Cool: Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

These straightforward steps will guide you in making Irresistible Hazelnut Espresso Cookies effortlessly!