4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1/2 cup butter, softened
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped hazelnuts
1 1/2 teaspoons salt
1 3/4 teaspoons lemon zest
1 cup packed light brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts
1/4 teaspoon lemon zest
1 egg
1 teaspoon lemon zest
1 teaspoon lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lemon zest
2 tablespoons lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lemon zest
2 tablespoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cocoa. Stir into the cocoa mixture, mixing just until. Fold in the butter and milk.
Bake for 10 to 12 minutes in the preheated oven, stirring occasionally. Remove from oven and cool completely. Cut into bite size pieces. Place on cookie sheet.
Using a metal spoon, scoop out the cookie dough and place in the center of each cookie. Place on the prepared cookie sheet. Using a wooden spoon, swirl the pieces of cookie dough together. Bake for about 5 minutes in the preheated oven. Cool slightly before removing from cookie sheet; remove to wire rack to cool completely.