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Chocolate Espresso Toasted Hazelnut Cookies

Chocolate Espresso Toasted Hazelnut Cookies

  • 4 hours
  • 13 ingredients
  • Hazel
  • Easy
  • cookies
  • Update Ingredients

Ingredients

  • 1 stick unsalted butter, at room-temperature, (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coffee extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 3 teaspoons espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup toasted Diamond Chopped Hazelnuts
  • 3/4 cup espresso chocolate chips

The Steps

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together until fluffy, about 2 minutes. Add the egg, vanilla and coffee extracts. Mix until combined.
  2. In a small bowl, whisk toghether flour, cocoa powder, baking soda, espresso powder, and salt.
  3. With the mixer on low, slowly add the flour in three batches, scraping the bowl as needed. Fold in the hazelnuts and espresso chocolate chips. Transfer the dough to a bowl and cover with plastic wrap. Chill for at least 4 hours or overnight.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Scoop out the dough using a 1-inch cookie scoop, placing the cookies 3 inches apart. Bake for 10 minutes.
  5. Allow the cookies to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
RECIPE CONTRIBUTED BY ONE SWEET MESS

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