It’s hard to just eat one! Hazelnuts add a great crunch to these soft chocolate hazelnut espresso cookies.
Chocolate hazelnut espresso cookies recipe
10 ounces dark chocolate
2 Eggland’s Best eggs (large)
1/2 cup sugar
2 teaspoons vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
2 tablespoons espresso powder
1/8 teaspoon salt
2 tablespoons unsalted butter
1 1/2 cups hazelnuts, chopped
Preheat oven to 350 degrees; line cookie sheet with parchment paper.
Whisk eggs, sugar, and vanilla in a small bowl and set aside.
In another bowl, combine flour, baking powder, espresso powder, and salt; set aside.
Melt butter and chocolate in the top half of a double boiler*, stirring frequently. When melted, remove from heat and slowly stir in egg mixture.
Add flour mixture and hazelnuts to chocolate mixture and blend well.
Spoon rounded tablespoons of cookie dough on the prepared baking sheet, and bake for 11-13 minuts or until the cookie surfaces look dry.
Allow to cool slightly before serving.
* Note: If you do not have a double boiler, you can create one simply by placing a heavy, heat-safe glass bowl on top of a saucepan of boiling water. When water begins to boil, reduce to a simmer, and place ingedients in the bowl to melt slowly.
Makes 36 cookies
Serving size 1 cookie: Calories 98; Fat 7 g; Saturated Fat 1 g; Cholesterol 11 mg; Sodium 15 mg; Total Carbohydrate 9 g; Dietary Fiber 1 g; Protein 2 g