When I got married, I had it written into my wedding vows that dessert would be a part of my everyday life, so it is well-known that I take my desserts seriously.
Recently I was craving chocolate cookies, but wanted them to be a richer than normal and balanced with a little salt and the crunch of hazelnuts. When shopping at Central Market (a Texas-based gourmet grocer) for ingredients, I stumbled upon some espresso salt which I highly recommend for these cookies for an added wow factor.
The recipe calls for the dough to chill for 4 hours or overnight, but if you are impatient like me, an hour in the freezer also did the trick.
The recipe for these rich, gooey cookies...is as follows:
Chocolate Espresso Toasted Hazelnut Cookies
Allow the cookies to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.