Toasted Hazelnut Chocolate-Espresso Cookies
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Cook time: 
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Yield: About 2½ to 3 dozen cookies
  • ½ cup (110 g) light brown sugar, lightly packed
  • ½ cup (115 g) unsalted butter, slightly softened
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1¼ cups (160 g) all-purpose flour
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon salt
  • ½ cup (100 g) good quality semisweet chocolate chips, coarsely chopped
  • ¾ cup (115 g) toasted hazelnuts, coarsely chopped
  1. Preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
  2. Cream together the sugar and butter in a large bowl; beat in the vanilla and egg until light and fluffy. Stir in the flour, espresso powder, and salt, and then the chopped chocolate chips.
  3. Cover the dough with plastic wrap and refrigerate briefly until it’s stiff enough to roll into balls, about 10 minutes.
  4. Pour the chopped hazelnut into a shallow bowl. Use a 1 tablespoon-sized scoop to measure out the dough; roll the dough into balls and then roll them in the hazelnut to coat the outside. Slightly flatten the balls of dough and arrange the cookies about 1 inch apart on the prepared sheets.
  5. Bake until the cookies are set and light golden on the bottom, about 10 to 12 minutes, rotating the trays once.
Recipe adapted from my recipe for Cranberry-Chocolate-Almond Thumbprint Cookies.
Recipe by An Edible Mosaic™ at