Orange Hazelnut Espresso Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

Zest of 1 navel orange

2 Tbsp. instant espresso powder

1 tsp. sea salt

1 tsp. baking soda

2 1/4 cups all-purpose flour

1 1/2 cups dark or semi-sweet chocolate chips

1 cup hazelnuts, chopped

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and set aside. 
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and granulated sugar until fluffy. (Or, if you don’t have a stand mixer, use a hand mixer and a large mixing bowl to make the dough.)
3. To the butter and sugar mixture, add the eggs, vanilla extract, and orange zest. Beat to combine well. 
4. Add the instant espresso powder to the wet ingredients, and mix again to combine. 
5. Add the salt, baking soda, and flour to the wet ingredients, and mix until just incorporated. 
6. Add the chocolate chips and chopped hazelnuts, and mix again until they are evenly distributed in the dough. 
7. Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet. 
8. Bake at 375 degrees F for 9-11 minutes, until just set in the center. 
9. Remove cookies from the oven and let cool for 2 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely. (Note: The baked cookies will appear quite dark, even overdone, but don’t worry! It’s the espresso powder that deepens the color.)
10. Store cooled cookies in an airtight container for up to 5 days.