Espresso-hazelnut truffle cookies

This Espresso-hazelnut truffle cookie recipe was one of the winners of the Minneapolis Star-Tribune’s 2014 Taste Holiday Cookie Contest, which received entries from bakers across Minnesota.

Espresso-hazelnut truffle cookies

Espresso-hazelnut truffle cookies recipe

This espresso-hazelnut truffle cookie recipe comes from finalist Cheryl Francke of Arden Hills. Francke prefers to include 1-1/2 teaspoon brewed coffee to the dough when the chocolate mixture is added. Note: This recipe must be prepared in advance.

Ingredients for cookies

4 oz. unsweetened chocolate
1-1/4 cup semisweet mini chocolate chips, divided
2 tsp. instant espresso powder
1/3 cup (5-1/3 tbsp.) unsalted butter, at room temperature
3/4 cup flour
2 tbsp. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1 cups sugar
3 eggs
1/4 cup finely chopped hazelnuts

Ingredients for glaze

1/3 cup semisweet mini chocolate chips
1 tbsp. vegetable oil
1/4 cup finely chopped hazelnuts

Directions for cookies

In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt unsweetened chocolate, 1 cup semisweet mini chocolate chips, instant espresso powder and butter, and stir to combine. Cool for 10 minutes.

In a medium bowl, whisk together flour, cocoa, baking powder and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat sugar and eggs until light and fluffy, about 2 minutes. Add chocolate mixture and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in hazelnuts and remaining 1/4 cup semisweet mini chocolate chips. Cover and refrigerate at least 6 hours or overnight.

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When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.



Roll dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets, flattening dough slightly. Bake until lightly puffed and just set, about 9 to 11 minutes. Remove from oven and cool for 2 minutes before transferring cookies to a wire rack to cool completely.

Directions for glaze

In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt 1/3 cup semisweet mini chocolate chips and vegetable oil, and stir to combine. Drizzle chocolate over cooled cookies; sprinkle chopped hazelnuts over chocolate glaze. Allow glaze to set.

Makes about 3 dozen cookies



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