• 1 cup unsalted butter, browned (226 g)

• 1 cup brown sugar (200 g)

• 1/2 cup granulated sugar (100 g)

• 2 large eggs

• 2 tsp vanilla extract (10 ml)

• 2 1/2 cups all-purpose flour (312 g)

• 1 tsp baking soda (5 g)

• 1/2 tsp salt (2.5–3 g)

• 1 cup chocolate chips or chopped chocolate (170 g)

• 3/4 cup toasted hazelnuts, chopped (90–100 g)

• 1–2 tsp ground coffee (optional) (1.5–3 g)

Here are the basic steps to make small batch of 12 cookies.

1. Brown the butter in a saucepan over medium heat until golden and nutty smelling. Let cool for 10–15 minutes.

2. In a large bowl, whisk together brown sugar and white sugar with the browned butter until well combined.

3. Add in the eggs and vanilla, and beat until smooth and glossy.

4. In a separate bowl, whisk the flour, baking soda, and salt.

5. Slowly combine the dry ingredients into the wet until a soft dough forms.

6. Fold in the chocolate, hazelnuts, and ground coffee.

7. Optional: Chill dough for 20–30 minutes for thicker cookies.

8. Scoop dough (about 1.5 tbsp or 30–35 g each) onto a parchment-lined baking sheet.

9. Bake at 350°F / 175°C for 11 minutes, until edges are golden and centers are soft but set.

10. Cool on the baking sheet for 5 minutes, then move to a wire rack.