Salted Cocoa-Hazelnut Cookies New York Times Yield:about 5 dozen cookies 2½ cups/363 grams all-purpose flour ¾ cup/75 grams cocoa powder 1 tsp baking powder 1 tsp kosher salt 1½ cups/341 grams (3 sticks) unsalted butter, at room temperature 1¼ cups/250 grams granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup/133 grams chopped, toasted hazelnuts Egg wash (1 egg mixed with 1 Tbsp water) About ½ cup/120 grams coarse sugar, for rolling Flaky salt, preferably Maldon, for sprinkling In a large bowl whisk together flour, cocoa powder, baking powder and salt. In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the batter is super light, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes. Add dry ingredients all at once and mix on low until almost incorporated. Add hazelnuts and continue to mix until just fully incorporated. Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1½ to 2 inches in diameter, and 12 inches long. Refrigerate the logs at least 2 hours, or up to 5 days. Heat oven to 325o. Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into ¼-inch-thick slices. Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

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