If there’s one treat I could share with every cookie lover I know, it’s Hazelnut Chocolate Espresso Cookies. Imagine a cookie that perfectly marries dark chocolate’s richness, nutty hazelnuts, and just the right buzz of espresso—each bite is deeply satisfying and just a little bit decadent. These cookies are as sophisticated as a café dessert yet cozy enough for a family bake night. Whether you’re looking to complement your afternoon coffee or impress at your next cookie swap, this recipe delivers layers of flavor with the irresistible combination of chocolate, coffee, and toasted hazelnuts in every bite.
Ingredients You’ll Need
The beauty of Hazelnut Chocolate Espresso Cookies is their short, power-packed ingredient list. Every ingredient plays a unique role, shaping the cookie’s soft texture, bold flavor, and nutty crunch. Here are the essentials you’ll need (with some handy tips along the way):
- Unsalted butter, softened: Ensures your cookies are tender with rich flavor; room temperature butter creams best.
- Granulated sugar: Adds sweetness and a pleasant crispness to the edges.
- Light brown sugar, packed: Brings moisture and depth with mellow caramel notes.
- Large eggs: Help bind everything together and keep the cookies chewy.
- Vanilla extract: Enhances the flavors and balances chocolate, coffee, and nutty notes.
- Instant espresso powder (dissolved in hot water): The star ingredient for that robust, unmistakable coffee kick—dissolve for even flavor throughout.
- All-purpose flour: Provides necessary structure; be sure to measure accurately for ideal texture.
- Unsweetened cocoa powder: Lends that classic chocolatey base; choose a good quality cocoa for best results.
- Baking soda and baking powder: Together, they help the cookies rise just right for soft centers and slightly crisp edges.
- Salt: Don’t skip it—salt sharpens every flavor note and prevents blandness.
- Semisweet chocolate chips: Bring gooey puddles of chocolate; feel free to try dark chips for a richer twist.
- Chopped toasted hazelnuts: The nutty crunch! Toast your own for deeper flavor and reserve a few to sprinkle on top before baking.
How to Make Hazelnut Chocolate Espresso Cookies
Step 1: Prep Your Kitchen
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Lining the pans means no sticking and easy clean up, and starting with a hot oven helps your Hazelnut Chocolate Espresso Cookies bake evenly from the get-go.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat your softened unsalted butter with both granulated and light brown sugars. Whip these until the mixture is light, fluffy, and noticeably lighter in color—this aerates the dough, giving the cookies their signature soft centers.
Step 3: Add Eggs, Vanilla, and Espresso
Next, drop in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and your dissolved espresso powder, then beat until everything is fully combined. You’ll notice an instant aroma of coffee swirling together with sweet vanilla—this is where Hazelnut Chocolate Espresso Cookies start to take shape!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Proper whisking ensures even distribution, so you don’t get pockets of baking soda or cocoa in your cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, blending on low speed until just combined. The goal is a nice, cohesive dough without overmixing—this keeps your cookies soft and tender instead of tough.
Step 6: Fold in Chocolate Chips and Hazelnuts
Using a spatula or wooden spoon, gently fold in the semisweet chocolate chips and toasted chopped hazelnuts. If you’re like me and love a bit of extra crunch and showiness, reserve a handful of hazelnut pieces to sprinkle over each dough mound before baking.
Step 7: Scoop and Bake
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake in your preheated oven for 10 to 12 minutes—look for edges set and centers that are just a little soft. This timing guarantees those dreamy chewy interiors Hazelnut Chocolate Espresso Cookies are famous for!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes to firm up before transferring to a wire rack. This helps them hold shape and finish setting up perfectly. Now you’re ready to taste just how magical the trio of hazelnut, chocolate, and espresso can be.
How to Serve Hazelnut Chocolate Espresso Cookies
Garnishes
For an extra fancy finish, sprinkle a pinch of flaky sea salt or a few extra chopped hazelnuts on top right after baking. The salt draws out the chocolate’s bittersweet flavors, while the hazelnuts add a wonderful visual cue and extra crunch.
Side Dishes
Hazelnut Chocolate Espresso Cookies are delightful on their own, but they’re over-the-top when paired with a scoop of vanilla or coffee ice cream. You can also serve them with a freshly brewed espresso or a tall glass of cold milk for that classic cookie-and-beverage duo.
Creative Ways to Present
Stack them up and tie with baker’s twine for a sweet homemade gift, or layer them in a glass jar for a stunning edible centerpiece. For parties, try serving mini versions alongside chocolate-dipped hazelnuts or coffee beans. However you display them, these cookies always steal the show!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Hazelnut Chocolate Espresso Cookies in an airtight container at room temperature for up to 5 days. They keep beautifully, staying soft and flavorful—perfect for tucking into lunches or quick after-dinner treats.
Freezing
You can freeze the cookie dough or baked cookies for longer storage. Scoop dough onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. For baked cookies, layer with wax paper and freeze in an airtight container for up to 2 months. Bake or thaw as needed to restore freshness.
Reheating
If your cookies have lost their just-baked softness, pop them in a 300°F (150°C) oven for 3 to 5 minutes. This refreshes the chocolate chips and hazelnut crunch for an almost oven-fresh taste. Frozen cookies can be reheated the same way—no need to thaw.
FAQs
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate adds even more intensity to Hazelnut Chocolate Espresso Cookies. If you love a bittersweet bite, swap in dark chips, or try a mix of both for best-of-both-worlds flavor.
How do I toast hazelnuts?
Simply spread raw hazelnuts on a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes, shaking the pan halfway. Let cool, then rub the skins off with a towel and chop. The toasted flavor makes all the difference in these cookies!
What’s the best way to dissolve instant espresso powder?
Mix the espresso powder with a tablespoon of hot water and stir until completely dissolved. This ensures the espresso blends smoothly into your dough and evenly flavors your Hazelnut Chocolate Espresso Cookies.
Can these be made gluten free?
You can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Just be sure it contains xanthan gum or a similar binder for the best structure and chew in your cookies.
Can I make the dough in advance?
Yes! You can prep the dough and keep it refrigerated (tightly covered) for up to 48 hours before baking. Chilling also develops deeper flavors and can help prevent overspreading when baking your Hazelnut Chocolate Espresso Cookies.
Final Thoughts
Baking a fresh batch of Hazelnut Chocolate Espresso Cookies brings together the warmth of home baking with a café-worthy twist. If you’re in need of a cookie that impresses with every bite, this is the one. Get your oven ready, gather your favorite people, and fill your kitchen with the delicious aroma of these irresistible cookies—you’re truly in for a treat!
Print
Hazelnut Chocolate Espresso Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of hazelnut, chocolate, and espresso with these delectable Hazelnut Chocolate Espresso Cookies. Perfect for a sweet treat or a pick-me-up snack!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped toasted hazelnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla and espresso. In a separate bowl, whisk dry ingredients. Combine wet and dry mixtures, then fold in chocolate chips and hazelnuts.
- Bake: Drop spoonfuls of dough onto baking sheets and bake for 10-12 minutes. Cool on the sheet before transferring to a wire rack.
Notes
- For extra crunch, reserve some hazelnuts to press on top before baking.
- Dark chocolate chips can be used for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
