Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the chopped toasted hazelnuts.
6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly if desired.
7. Bake for 10–12 minutes, or until the edges are set. Cool cookies completely on wire racks.
8. For the coating, melt chocolate with coconut oil or shortening in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second bursts, stirring until smooth.
9. Dip the bottom of each cooled cookie into the melted chocolate, then immediately sprinkle with finely chopped roasted hazelnuts.
10. Place dipped cookies on parchment paper and let sit until chocolate is set and firm.