Preheat oven to 350°F. Combine the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar. Add the egg and hazelnut extract. Gradually add the dry ingredients. The batter will be thick.
Wrap the dough in plastic wrap and refrigerate for 4 hours or longer.
To bake, roll about 1 Tablespoon full of dough into a ball and place on a baking sheet. Flatten slightly. Space cookies 1-2 inches apart. Bake 12-15 minutes. Let cool about 5 minutes before transferring to a cooling rack.
** Nutritional information is an estimate and may vary.