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
Scale
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
