Description
Delight in these Hazelnut Chocolate Espresso Cookies, a perfect blend of nutty hazelnut flour, rich dark and milk chocolate chips, and a bold espresso kick. Soft, chewy, and elegantly drizzled with white chocolate espresso glaze, these cookies make a sophisticated treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 300 g hazelnut flour (unblanched)
- 60 g soft brown sugar
- 1 tablespoon instant espresso powder
- ¼ teaspoon table salt
- 100 g mixed dark and milk chocolate chips
Wet Ingredients
- 225 g unsalted butter, room temperature
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 do not stick during baking.
- Cream Butter and Sugar: In a medium bowl, cream together the softened unsalted butter, soft brown sugar, and salt using a mixer or by hand until the mixture is light and fluffy, about 5 minutes. This step helps incorporate air for a tender cookie texture.
- Add Dry Ingredients: Mix in the hazelnut flour and 1 tablespoon of instant espresso powder into the creamed butter mixture until well combined, forming the cookie dough.
- Incorporate Chocolate Chips: Fold in the mixed dark and milk chocolate chips evenly throughout the dough to ensure each cookie will have a good balance of chocolate.
- Shape Dough into Log: Transfer the dough onto a sheet of cling film and shape it into a tight log. Wrap it securely and refrigerate for at least 4 hours or overnight. Chilling solidifies the dough, making it easier to slice and enhancing flavor.
- Preheat Oven: Preheat your oven to 160°C (320°F) with a fan setting to prepare for even baking.
- Slice and Arrange Cookies: Remove the chilled dough from the refrigerator, unwrap it, and slice into 0.7 cm (¼ inch) thick discs. Place the slices spaced evenly on the lined baking sheets.
- Bake: Bake the cookies for 12 minutes or until they are golden around the edges, indicating they are perfectly baked but remain tender inside.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare Drizzle: Melt the white chocolate gently, either in the microwave or over a double boiler. If desired, mix in ½ teaspoon of instant espresso powder to enhance the coffee flavor in the drizzle.
- Drizzle and Set: Drizzle the white chocolate espresso mixture over the cooled cookies using a spoon or piping bag. Allow the drizzle to set before serving to add a beautiful final touch.
Notes
- Chilling the dough is essential for clean slicing and texture – do not skip this step.
- You can substitute hazelnut flour with almond flour for a slightly different nutty flavor.
- Use good quality chocolate chips for the best taste and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The espresso powder enhances the chocolate flavor but can be omitted if you prefer a milder taste.
