Description
Indulge in the warmth of Hazelnut Espresso Cookies, featuring crispy edges and a chewy center infused with rich espresso and nutty hazelnuts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground hazelnuts
- 2 tbsp espresso powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, ground hazelnuts, espresso powder, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add the egg and mix well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not overmix.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until golden brown around the edges but still soft in the middle.
- Allow cookies to cool on the baking sheet for five minutes before transferring them to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For enhanced flavor, consider toasting hazelnuts before grinding. Feel free to substitute hazelnuts with walnuts or pecans if desired. Add a sprinkle of sea salt on top before baking for an extra flavor boost.