Description
Delight in these Hazelnut Chocolate Espresso Cookies that combine rich hazelnut flour, robust espresso, and a blend of dark, milk, and white chocolates. Crisp on the edges with a tender, buttery center, these cookies are perfect for coffee lovers seeking a nutty, chocolaty treat with an elegant espresso twist.
Ingredients
Scale
Cookie Dough
- 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
White Chocolate 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 bake evenly and do not stick.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter, brown sugar, and salt until the mixture is light and fluffy, which usually takes about 5 minutes. This step creates an airy texture for the cookies.
- Add Dry Ingredients: Mix in the hazelnut flour and 1 tablespoon of instant espresso powder thoroughly until the dough is well combined, ensuring the espresso flavor is evenly distributed.
- Incorporate Chocolate Chips: Stir in the mixed dark and milk chocolate chips, distributing them evenly throughout the dough for consistent 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 to maintain shape and refrigerate for at least 4 hours or overnight to firm up the dough for easier slicing.
- Preheat Oven: Set your oven to 160°C (320°F) with the fan setting to ensure even baking and a perfect crisp edge.
- Slice and Arrange Cookies: Remove the chilled dough from the fridge, unwrap, and slice into approximately 0.7 cm (¼ inch) thick discs. Arrange these on the prepared baking sheets, spaced slightly apart.
- Bake: Bake the cookies for about 12 minutes or until they turn golden around the edges, signaling they are perfectly cooked.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer to a wire rack to cool completely, preventing sogginess.
- Prepare Drizzle: Melt the white chocolate gently, and optionally stir in ½ teaspoon of instant espresso powder to infuse a subtle coffee flavor into the drizzle.
- Drizzle and Set: Drizzle the white chocolate espresso mixture over the cooled cookies with a spoon or piping bag, then allow the drizzle to set before serving for an elegant finishing touch.
Notes
- Refrigerating the dough for several hours or overnight helps develop flavor and makes slicing easier.
- You can substitute hazelnut flour with finely ground blanched hazelnuts if preferred.
- Use a fan-assisted oven to achieve a uniformly baked cookie with perfectly crisp edges.
- If you prefer, omit the espresso powder for a classic hazelnut chocolate cookie without coffee notes.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
