Hazelnut Chocolate Espresso Cookies Recipe

If you have a passion for bold flavors wrapped in a tender bite, this Hazelnut Chocolate Espresso Cookies Recipe will quickly become your new favorite treat. Combining the rich nuttiness of hazelnut flour with the intense allure of espresso and the luscious melt of mixed chocolates, these cookies bring decadence and depth with every mouthful. Whether you’re baking for your morning coffee ritual or a delightful dessert after dinner, these cookies boast a perfect balance of texture and taste to satisfy every craving.

Ingredients You’ll Need

Simple yet thoughtfully selected, the ingredients for this Hazelnut Chocolate Espresso Cookies Recipe each play a crucial role in developing its irresistible flavor and texture. From the naturally buttery hazelnut flour to the punch of espresso, every component is essential for baking success.

• 300 g hazelnut flour (unblanched): Provides a rich, nutty flavor and natural moisture for tender cookies.
• 60 g soft brown sugar: Adds subtle caramel sweetness and helps create a soft, chewy texture.
• 225 g unsalted butter, room temperature: Gives the dough richness and helps achieve the perfect melt-in-your-mouth feel.
• 1 tablespoon instant espresso powder: Enhances chocolate depth and introduces a lively coffee note.
• ¼ teaspoon table salt: Balances sweetness and elevates all the flavors.
• 100 g mixed dark and milk chocolate chips: Offers a delightful contrast of bittersweet and creamy chocolate bursts.
• 50 g white chocolate, melted (for drizzle): Brings a luscious, sweet finishing touch with an elegant look.
• ½ teaspoon instant espresso powder (for drizzle, optional): Adds a subtle espresso kick to the white chocolate topping for extra flavor complexity.

How to Make Hazelnut Chocolate Espresso Cookies Recipe

Step 1: Prepare Your Workspace

Before diving in, line three baking sheets with parchment paper. This little prep step makes all the difference, preventing the cookies from sticking and ensuring an even bake. Setting up early means baking goes smoothly and you stay organized.

Step 2: Cream Butter and Sugar

In a medium bowl, whip together the softened unsalted butter, soft brown sugar, and a pinch of salt until the mixture is light and fluffy. This usually takes about 5 minutes with a hand or stand mixer. This aeration step is key for cookies that are tender yet rise nicely.

Step 3: Mix in Dry Ingredients

Add the hazelnut flour along with the tablespoon of instant espresso powder into your butter mixture. Stir gently until everything is blended. The espresso powder will infuse the dough with a rich mocha undertone that pairs so perfectly with hazelnuts and chocolate.

Step 4: Incorporate the Chocolate Chips

Gently fold the mixed dark and milk chocolate chips into the dough, making sure each cookie will have delightful pockets of melted chocolate. The blend of dark and milk adds depth to every bite, crafting a luscious chocolate experience.

Step 5: Shape and Chill the Dough

Transfer the dough onto a sheet of cling film and shape it into a neat log. Wrapping tightly, place it in the refrigerator for at least 4 hours or overnight. Chilling the dough helps the flavors meld and makes slicing the cookies clean and effortless.

Step 6: Preheat Oven

Set your oven to 160°C (320°F) with a fan setting. Preheating now ensures the cookies bake evenly from the moment they hit the tray, giving you that perfect golden edge and tender center.

Step 7: Slice and Arrange Cookies

Remove the chilled dough from the fridge and unwrap it. Using a sharp knife, slice into 0.7 cm (¼ inch) thick discs. Arrange these on your prepared baking sheets, leaving enough space for spreading during baking.

Step 8: Bake to Perfection

Bake for 12 minutes or until you see golden edges forming around the cookies. The smell of hazelnut, chocolate, and espresso filling your kitchen at this point is simply irresistible!

Step 9: Cool and Prepare Drizzle

Allow the cookies to cool on the baking sheets for a few minutes so they set up gradually, and then transfer them to a wire rack to cool completely. While waiting, melt the white chocolate and stir in the optional ½ teaspoon of instant espresso powder if you’d like a more pronounced coffee flavor.

Step 10: Drizzle and Serve

Using a spoon or piping bag, drizzle the white chocolate espresso mixture artistically over the cooled cookies. Let the drizzle set fully before serving so it forms a delicate sweet shell. This finishing touch adds a beautiful visual contrast and an extra layer of flavor.

How to Serve Hazelnut Chocolate Espresso Cookies Recipe

Garnishes

For an elegant presentation, sprinkle a few finely chopped toasted hazelnuts or a light dusting of cocoa powder on top right after drizzling the white chocolate. This not only elevates the look but adds a subtle crunch and intensified nutty aroma.

Side Dishes

Serve these cookies alongside a freshly brewed cup of espresso or your favorite nutty coffee blend to amplify the espresso notes in the cookies. Alternatively, pair with a scoop of vanilla ice cream for a delightful contrast of warm cookie and cold creaminess.

Creative Ways to Present

Stack the cookies as petite towers tied with rustic twine for gift giving or party favors. Or serve them on a decorative platter with seasonal berries and edible flowers to elevate your dessert table with sophisticated charm.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 5 days. This will preserve their fresh-baked softness while allowing flavors to continue blending beautifully.

Freezing

The dough can be shaped into logs and frozen for up to 3 months. When ready to bake, simply slice the frozen dough and bake as directed with an added minute or two. Fully baked cookies also freeze well—just thaw at room temperature before serving.

Reheating

To revive the cookies’ fresh-baked warmth, pop them in a 160°C (320°F) oven for 5 minutes. This gently softens the texture and revitalizes the meltiness of the chocolates without drying them out.

FAQs

Can I substitute hazelnut flour with almond flour?

While almond flour can be used as an alternative, hazelnut flour gives a distinct nutty flavor and rich texture that is unique to this recipe. If substituting, the cookies will still taste delicious but might lose a bit of their signature character.

Is instant espresso powder necessary for the recipe?

Yes, instant espresso powder heightens the chocolate flavor and adds a pleasant coffee note without making the cookies taste like coffee. It’s an essential flavor booster that pairs beautifully with hazelnut and chocolate.

Can I make these cookies gluten-free?

Absolutely! Since hazelnut flour is naturally gluten-free, this recipe is already suitable for gluten-free diets, provided that all other ingredients like the chocolate chips are also certified gluten-free.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for at least 4 hours firms it up, which helps prevent the cookies from spreading too much. Also, using unblanched hazelnut flour adds more structure to the dough compared to regular wheat flour.

Can I use only dark chocolate chips instead of mixed chocolate?

Yes, using only dark chocolate chips will make the cookies richer and slightly more bittersweet. The mix of milk and dark chocolate offers a balanced sweetness, but feel free to customize according to your chocolate preference.

Final Thoughts

Once you try this Hazelnut Chocolate Espresso Cookies Recipe, it’s hard to stop at just one cookie. The blend of nutty, chocolaty, and espresso flavors creates a uniquely satisfying treat perfect for sharing or savoring solo. So grab your ingredients and dive into baking—these cookies will surely become a beloved staple in your kitchen!

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