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Get ready to fall in love with the irresistible combination of nuts, chocolate, and coffee in this Hazelnut Chocolate Espresso Cookies Recipe. These cookies are a delightful balance of rich hazelnut flour, bittersweet chocolate chips, and a deep espresso undertone that will have you reaching for one after another. Perfectly tender with a slight crunch on the edges, they bring an elegant café vibe right into your kitchen. Whether for a cozy afternoon treat or an impressive dessert at your next gathering, this recipe is guaranteed to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The magic of this Hazelnut Chocolate Espresso Cookies Recipe lies in its few but carefully selected ingredients, each playing a vital role in texture, flavor, and aroma. Let’s dive into what makes these cookies so special.
- 300 g hazelnut flour (unblanched): Offers a rich, nutty flavor and moist texture that sets the base apart from regular cookies.
- 60 g soft brown sugar: Adds a subtle caramel sweetness and helps keep the cookies tender.
- 225 g unsalted butter, room temperature: Provides luscious richness and ensures a smooth dough.
- 1 tablespoon instant espresso powder: Intensifies the chocolate flavor with a bold coffee punch.
- ¼ teaspoon table salt: Balances sweetness and enhances the overall flavor profile.
- 100 g mixed dark and milk chocolate chips: Brings melty pockets of creamy and bittersweet chocolate for indulgence.
- 50 g white chocolate, melted (for drizzle): Adds visual appeal and a contrasting sweet creaminess.
- ½ teaspoon instant espresso powder (for drizzle, optional): Elevates the drizzle with an extra espresso kick that ties everything together.
How to Make Hazelnut Chocolate Espresso Cookies Recipe
Step 1: Prepare Your Workspace and Baking Sheets
Start by lining three baking sheets with parchment paper and setting them aside. Having this ready early makes the baking process smoother and keeps your cookies from sticking while they bake.
Step 2: Cream Butter, Sugar, and Salt
In a medium bowl, combine the unsalted butter, soft brown sugar, and salt. Cream these together for about five minutes until the mixture turns light and fluffy. This step is crucial as it builds the foundation for a tender, melt-in-your-mouth cookie.
Step 3: Combine in the Dry Ingredients
Next, stir in the hazelnut flour and the first tablespoon of instant espresso powder. Mixing these dry ingredients thoroughly ensures an even distribution of that delicious coffee flavor throughout the dough.
Step 4: Fold in the Chocolate Chips
Gently incorporate the mixed dark and milk chocolate chips into the dough. These chocolate chunks will melt slightly during baking, creating those heavenly pockets of richness we all crave.
Step 5: Shape and Chill the Dough
Transfer the dough onto a piece of cling film and mold it into a log shape. Wrap it tightly and refrigerate for at least four hours or preferably overnight. This chilling step firms up the dough, making it easier to slice and enhancing the cookies’ texture.
Step 6: Preheat the Oven
Preheat your oven to 160°C (320°F) with the fan setting on. This moderate temperature helps the cookies bake evenly without burning the edges.
Step 7: Slice and Arrange the Cookie Discs
Unwrap the chilled dough and cut it into slices about 0.7 cm (¼ inch) thick. Place the slices neatly spaced on the prepared baking sheets, giving them room to spread slightly as they bake.
Step 8: Bake to Perfection
Bake the cookies for around 12 minutes or until the edges turn a lovely golden brown. Keep an eye on them towards the end, as you want that perfect balance between tender centers and crisp edges.
Step 9: Cool the Cookies
Allow the cookies to rest for a few minutes on the baking sheets before transferring them to a wire rack. Cooling completely is key before adding the final decorative drizzle.
Step 10: Prepare the Espresso White Chocolate Drizzle
Melt the white chocolate and mix in half a teaspoon of espresso powder if you want a spirited flavor boost for your drizzle. This little addition makes the drizzle completely irresistible.
Step 11: Add the Finishing Touch
Drizzle the white chocolate espresso mixture over the cooled cookies in elegant zigzags or dots. Let the drizzle set fully before diving in, so each bite has that perfect contrast of textures and flavors.
How to Serve Hazelnut Chocolate Espresso Cookies Recipe
Garnishes
Sprinkle a few finely chopped toasted hazelnuts or a light dusting of cocoa powder over the cookies just after drizzling the white chocolate. This adds an extra layer of texture and a rustic, bakery-style appearance that impresses every time.
Side Dishes
These cookies are outstanding when paired with a cup of rich espresso or a frothy cappuccino. For a delightful brunch, serve them alongside fresh berries or a dollop of whipped cream to brighten their deep, nutty flavors.
Creative Ways to Present
Serve the cookies stacked on a decorative plate tied with a rustic ribbon for gifting, or arrange them in a jar with layers of parchment paper for a charming homemade gift. You can also sandwich a bit of espresso-infused buttercream between two cookies for an elevated treat that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, making them a perfect make-ahead snack or dessert.
Freezing
If you want to enjoy these hazelnut chocolate espresso cookies later, freeze the dough log wrapped tightly in cling film for up to three months. When ready to bake, slice and bake directly from frozen, adding a couple of extra minutes to the baking time.
Reheating
To enjoy these cookies warm and melty, pop them in a microwave for 10 to 15 seconds or briefly warm them in a low-temperature oven. This helps to revive their softness and brings out the full aroma of espresso and chocolate.
FAQs
Can I substitute hazelnut flour with regular flour?
While you could substitute with all-purpose flour, the unique nutty flavor and tender texture from hazelnut flour are key to this recipe’s charm. Using regular flour will yield a different, less distinctive cookie.
What is the purpose of chilling the dough overnight?
Chilling the dough solidifies the butter, helping the cookies keep their shape during baking and enhancing the flavors as they meld together. It also makes slicing much easier and prevents spreading.
Can I use brewed espresso instead of instant espresso powder?
Instant espresso powder is preferred because it’s dry and doesn’t affect dough consistency. Adding liquid brewed espresso could alter the texture, so if you want to experiment, reduce other liquids accordingly.
What if I don’t have a fan oven?
You can still bake the cookies at 160°C (320°F) in a conventional oven, but you may need to increase the temperature by about 10-15 degrees and watch baking time closely to avoid over- or under-baking.
How do I get the chocolate drizzle to set quickly?
After drizzling, place the cookies in the refrigerator for about 15 minutes. The cooler temperature helps the white chocolate harden faster, giving you a neat, crisp finish.
Final Thoughts
There’s something truly special about the Hazelnut Chocolate Espresso Cookies Recipe that makes baking feel like an act of love. From the rich hazelnut flour base to the luxurious espresso-infused chocolate flavors, every bite is an invitation to savor the little joys in life. I hope you enjoy making and sharing these cookies as much as I do—they’re a perfect way to brighten any day and impress any crowd. Give them a try and let me know how they become your new favorite!
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