Description
These Hazelnut Chocolate Espresso Cookies combine nutty hazelnut flour with rich dark and milk chocolate chips and a punch of espresso flavor. Soft brown sugar and buttery dough create a tender texture, while a white chocolate espresso drizzle adds a gourmet finish. Perfectly baked to golden edges, these cookies are an indulgent treat for coffee and chocolate lovers alike.
Ingredients
Scale
Main Ingredients
- 300 g hazelnut flour (unblanched)
- 60 g soft brown sugar
- 225 g unsalted butter, room temperature
- 1 tablespoon instant espresso powder
- ¼ teaspoon table salt
- 100 g mixed dark and milk chocolate chips
For Drizzle
- 50 g white chocolate, melted
- ½ teaspoon instant espresso powder (optional)
Instructions
- Prepare Baking Sheets: Line three baking sheets with parchment paper and set aside to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a medium bowl, use a mixer to cream together the softened butter, brown sugar, and salt until the mixture is light and fluffy, which should take about 5 minutes. This step is key to the cookies’ tender texture.
- Add Dry Ingredients: Mix in the hazelnut flour and 1 tablespoon of espresso powder until the dough is well combined and uniformly flavored.
- Incorporate Chocolate Chips: Stir in the mixed dark and milk chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
- Shape Dough into Log: Transfer the dough onto a sheet of cling film and shape it into a log. Wrap it tightly and refrigerate for at least 4 hours or overnight, allowing the dough to firm up for easier slicing.
- Preheat Oven: Preheat your oven to 160°C (320°F) with a fan setting to ensure even baking and a crisp edge.
- Slice and Arrange Cookies: Unwrap the chilled dough log and slice into 0.7 cm (¼ inch) thick discs. Arrange the slices on the prepared baking sheets with space between them.
- Bake: Bake the cookies for 12 minutes, or until the edges turn golden, indicating they are perfectly cooked.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them onto a wire rack to cool completely. This prevents breakage and sets their shape.
- Prepare Drizzle: Melt the white chocolate and optionally mix in ½ teaspoon of instant espresso powder for an enhanced espresso flavor in the drizzle.
- Drizzle and Set: Drizzle the white chocolate espresso mixture over the cooled cookies and allow the drizzle to set fully before serving to achieve a beautiful finish and added flavor.
Notes
- Refrigeration time is essential to firm the dough for clean slices and better cookie shape.
- You can adjust the espresso powder to taste, reducing or omitting it if you prefer less coffee flavor.
- Use parchment paper to prevent sticking and ensure even baking.
- Store cookies in an airtight container at room temperature for up to one week for best freshness.
- For a more intense white chocolate flavor, increase drizzle quantity or drizzle twice after the first layer sets.
