Toasted Hazelnut Chocolate-Espresso Cookies – a delicious recipe with Light Brown Sugar, Unsalted Butter, Vanilla, Egg, All-purpose, Espresso Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 F; line 2 large baking sheets with parchment paper or Silpat liners. Set aside.
2
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 stir in the chopped chocolate chips.
3
3. Cover the dough with plastic wrap and refrigerate briefly until it's stiff enough to roll into balls, about 10 minutes.
4
4. Pour the chopped hazelnut into a shallow bowl. Use a 1 tablespoon-sized scoop to measure out the dough; roll the scoops of dough into balls and then roll them in the hazelnuts to coat the outside. Slightly flatten the balls of dough and arrange the cookies about 1 inch apart on the prepared sheets.
5
5. Bake until the cookies are set and light golden on the bottom, about 10 to 12 minutes, rotating the trays once.
554
kcal
Calories
32
g
Fat
59
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Light Brown Sugar, Lightly Packed, 1/2 cups Unsalted Butter, Slightly Softened, 1 teaspoon Pure Vanilla Extract, 1 whole Large Egg, and more.
Yes, Toasted Hazelnut Chocolate-Espresso Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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