Creating these Irresistible Hazelnut Espresso Cookies is straightforward when you follow these steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
5. Dissolve Espresso Powder: In a small bowl, dissolve the espresso powder in a tablespoon of hot water. Add this mixture to the butter-sugar mixture and mix well.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
7. Fold in Chocolate Chips: Gently fold in the chocolate chips and chopped hazelnuts until evenly distributed throughout the dough.
8. Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Top with Hazelnuts: Press a few additional chopped hazelnuts onto the top of each cookie for added texture and flavor.
10. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

By following these steps, you’ll have a batch of Irresistible Hazelnut Espresso Cookies that are sure to delight!