Hazelnut Espresso Chocolate Cookies Recipe
Crispy, chocolatey, and infused with a hint of espresso – these Hazelnut Espresso Chocolate Cookies are the perfect treat for coffee and chocolate lovers. Easy to make and irresistibly delicious with a delightful mix of toasted hazelnuts, rich semi-sweet chocolate, and fragrant espresso powder.
- Prep Time: 00:15
- Cook Time: 00:24
- Total Time: 04:00
- Yield: 12 cookies
- Category: Cookies
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Hazelnuts
- 3.5 oz. (100g) hazelnuts (skin on), toasted
Sugars and Liquids
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1/3 cup (80ml) water
- 2 1/2 tbsp. rapeseed oil
- 1 tsp. vanilla extract
Dry Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. instant espresso powder
Chocolate & Toppings
- 4.2 oz. (120g) semi-sweet chocolate, roughly chopped
- some flaky sea salt (optional)
Instructions
- Toast hazelnuts: Preheat the oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until golden and fragrant. Allow to cool, then rub with a kitchen towel to remove most skins. Chop half roughly and grind the other half in a mixer to obtain ground hazelnuts.
- Prepare wet and dry mixtures: In a large bowl, mix sugar, brown sugar, water, rapeseed oil, and vanilla extract until well combined. In another bowl, whisk together flour, baking powder, baking soda, espresso powder, and ground hazelnuts.
- Combine dough: Add dry ingredients to wet mixture and mix until just combined. Fold in most of the roughly chopped hazelnuts and semi-sweet chocolate, reserving some for decoration. Cover and refrigerate the dough for at least 2 hours or overnight for best results.
- Preheat oven and prepare baking sheet: Heat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- Shape and decorate cookies: Divide dough into 12-13 portions and shape each into a rough ball. Arrange on baking sheet with space between each. Decorate tops with reserved chopped hazelnuts and chocolate pieces, and optionally sprinkle with flaky sea salt.
- Bake cookies: Bake in preheated oven for about 12 minutes until edges are set and surfaces are cracked but still soft.
- Cool cookies: Remove from oven and cool on baking sheet briefly, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Chilling the dough is essential for texture and flavor development; it also makes shaping easier.
- Using toasted hazelnuts enhances nuttiness and aroma in the cookies.
- Flaky sea salt is optional but adds a nice contrast to the sweet chocolate and espresso flavors.
- Store cookies in an airtight container to maintain crispness.
- For a stronger espresso flavor, you can increase the instant espresso powder slightly but avoid overpowering the chocolate.
