Lonely For London Cookies Recipe

Once the hazelnuts are cool enough to handle, rub them vigorously between your hands or in a clean dish towel to remove their papery brown skins. This can be a bit messy, so doing it over a sink helps contain the flakes. Coarsely chop the skinned nuts and set them aside.

In a medium bowl, whisk together the 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon espresso powder, and 1/2 cup cocoa powder until thoroughly combined.

In a separate large bowl, whisk together the 1 tablespoon butter, 200 grams sugar, 3/4 cup brown sugar, and 2 teaspoons vanilla extract.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix here; stop as soon as you don't see any streaks of flour.

Fold in the 1 cup coconut, 1 cup bittersweet chocolate chips, and the chopped 1/2 cup hazelnuts.

Line an ungreased baking sheet with parchment paper; if you don't have parchment, simply use the ungreased sheet. Drop rounded teaspoonfuls of dough onto the sheet, leaving plenty of space between them as these cookies will spread quite a bit during baking.

Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Once fully cooled, store them in an airtight container, where they'll stay fresh for about 3 days.