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Chocolate Espresso Toasted Hazelnut Cookies
- 4 hours
- 13 ingredients
- Hazel
- Easy
- cookies
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
- 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.
- In a small bowl, whisk toghether flour, cocoa powder, baking soda, espresso powder, and salt.
- 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.
- 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.
- 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
