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.
Even the most "morning person" among us occasionally struggles with getting going, and too often the way we start our mornings informs the rest of our day.
Fortunately, you don't have to settle for slowly emerging from your morning fog. You can get Steammed.