Instructions: Preheat the oven to 350 degrees. Lightly grease cookie sheets.

Combine flour, baking soda, and salt.

In another bowl, beat together butter and sugar until smooth. Beat in egg and vanilla. Beat in espresso. Add flour mixture and gently beat until flour disappears. Stir in chips and hazelnuts.

Drop by tablespoonfuls on prepared sheet and bake 12 to 14 minutes, until edges are golden. Transfer to racks to cool.

This recipe yields 26 cookies.

Comments: A grown-up version of the chocolate chip cookie - always a wonderful way to help milk go down.

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