Description
These Hazelnut Chocolate Espresso Cookies combine the rich, nutty flavor of unblanched hazelnut flour with a delightful espresso kick and a luscious mix of dark and milk chocolate chips. Finished with a drizzle of white chocolate infused with espresso, these cookies offer a perfect balance of textures and bold flavors. Ideal for coffee lovers and cookie enthusiasts alike, they bake up crisp on the edges with a tender center.
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 cookies do not stick and bake evenly.
- Cream Butter and Sugar: In a medium bowl, beat the softened unsalted butter, soft brown sugar, and salt together until the mixture becomes light and fluffy, approximately 5 minutes. This step aerates the dough for a tender texture.
- Add Dry Ingredients: Incorporate the hazelnut flour and 1 tablespoon of instant espresso powder into the creamed butter mixture. Mix thoroughly until the dough is evenly combined.
- Incorporate Chocolate Chips: Fold in the mixed dark and milk chocolate chips evenly throughout the dough to ensure each cookie has a delicious chocolate burst.
- Shape Dough into Log: Transfer the dough onto a piece of cling film, shape it into a firm log, and wrap tightly. Refrigerate this for at least 4 hours or overnight to help firm the dough for easier slicing and better texture.
- Preheat Oven: Set your oven to 160°C (320°F) with a fan (convection) setting to prepare for baking.
- Slice and Arrange Cookies: Unwrap the chilled dough and slice into discs approximately 0.7 cm (¼ inch) thick. Place them carefully on the prepared baking sheets spaced apart.
- Bake: Bake the cookies for about 12 minutes or until the edges turn a golden brown, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. This cooling step helps the cookies set and prevents breakage.
- Prepare Drizzle: Melt the white chocolate gently, either in a microwave or double boiler. Optionally, stir in ½ teaspoon of instant espresso powder to add depth of flavor to the drizzle.
- Drizzle and Set: Using a spoon or piping bag, drizzle the white chocolate espresso mixture over the cooled cookies. Allow the drizzle to set fully before serving to create an appealing finish.
Notes
- Refrigerating the dough is essential as it firms the dough, making slicing easier and helping maintain the cookie shape during baking.
- Using unblanched hazelnut flour adds both flavor and texture, but if unavailable, finely ground hazelnuts can be used as a substitute.
- The fan (convection) oven setting helps bake the cookies evenly and achieve a crisp edge.
- The espresso powder enhances the chocolate flavor subtly without overpowering the cookie.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
