Chocolate Espresso Toasted Hazelnut Cookies

August 17, 2018

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

1 stick (1/2 cup) unsalted butter, at room-temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

2 tablespoons Steamm espresso

1 and 1/4 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher salt (use espresso salt if possible)

1/2 cup toasted hazelnuts

Directions

3/4 cup dark chocolate chips
Cream butter and sugars together until fluffy, about 2 minutes. Add the egg, vanilla, Steamm espresso. Mix until combined.
In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
With the mixer on low, slowly add the flour in three batches, scraping the bowl as needed. Fold in the hazelnuts and dark chocolate chips. Transfer the dough to a bowl and cover with plastic wrap. Chill for at least 4 hours or overnight.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Scoop out the dough using a 1-inch cookie scoop, placing the cookies 3 inches apart. Bake for 10-12 minutes.

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.

Viola!

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