Description
Delight in these rich and crunchy Hazelnut Chocolate Espresso Cookies, combining the deep flavors of hazelnut flour and espresso with a luscious mix of dark, milk, and white chocolates. Perfectly chewy with a crisp edge, these cookies are enhanced with a subtle espresso drizzle for an extra kick.
Ingredients
Scale
Dry Ingredients
- 300 g hazelnut flour (unblanched)
- 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
- 60 g soft brown sugar
Drizzle
- 50 g white chocolate, melted
- ½ teaspoon instant espresso powder (optional)
Instructions
- Prepare Baking Sheets: Line three baking sheets with parchment paper to prevent sticking and set aside for later use.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter, soft brown sugar, and salt using an electric mixer or whisk until the mixture is light, fluffy, and well combined, about 5 minutes.
- Add Dry Ingredients: Add the hazelnut flour and 1 tablespoon of instant espresso powder to the creamed mixture. Mix thoroughly until the dough comes together evenly.
- Incorporate Chocolate Chips: Fold in the mixed dark and milk chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape Dough into Log: Transfer the cookie dough onto a sheet of cling film and form it into a tight log shape. Wrap securely and place in the refrigerator to chill for at least 4 hours or ideally overnight to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 160°C (320°F) with a fan setting for even heat distribution.
- Slice and Arrange Cookies: Remove the chilled dough from the wrap, slice it into 0.7 cm (¼ inch) thick discs. Arrange these slices spaced evenly on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges turn golden and the centers are set.
- Cool: Allow the cookies to cool for a few minutes on the baking sheets to firm up before transferring them to wire racks to cool completely.
- Prepare Drizzle: Melt the white chocolate gently, either in a microwave or double boiler. Optionally, stir in ½ teaspoon of instant espresso powder for an enhanced coffee flavor.
- Drizzle and Set: Using a spoon or piping bag, drizzle the white chocolate espresso mixture over the cooled cookies. Let the drizzle set fully before serving or storing.
Notes
- The dough requires chilling to firm up, which makes slicing easier and helps cookies keep their shape during baking.
- Using a fan oven ensures even baking and a nice crisp edge on the cookies.
- Optional espresso powder in the drizzle gives an extra coffee flavor but can be omitted for a sweeter finish.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free alternative, substitute hazelnut flour with almond flour, but expect a slightly different texture and flavor.
