Coffee, Chocolate & Hazelnut Cookies

Sarah L Samuels
Oct 9
3 min read

Who doesn’t love a chocolate chip cookie! My first experience of one was in America it was soft and had lots of chocolate chips in it.

I decided to add some hazelnuts to my recipe as chocolate and hazelnuts go really well together. I felt it needed something else and my inspiration came over a cup of coffee! Why not add coffee too and it made the perfect cookie I really wanted.

I prefer homemade chocolate chip cookies as the shop bought ones are really hard and crunchy. These have a nice soft texture, a perfect balance of coffee and are packed with equal amounts of chocolate chips and hazelnuts so they are pretty decadent but also extremely delicious!

A perfect addition to the biscuit barrel and perfect with a cup of coffee for a mid morning treat.

Jump to recipe

Start by lining two baking trays with parchment.

In a stand mixer place the butter, light brown sugar, granulated sugar and espresso powder. Beat until light and fluffy.

Add the egg and mix again.

Then add the flour, baking powder and bicarbonate of soda until it forms a soft dough.

Finally add the chocolate chips and mix until incorporated throughout the dough.

Transfer the cookie dough into a medium sized bowl, cover and place in the fridge for at least 1 hour.

Preheat the oven to 180°C (160°C fan) and take the cookie dough out of the fridge.

Form into balls roughly the size of walnuts (35g approx) and place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.

Bake for 7 minutes, then remove from the oven.

Sprinkle generously with the chopped hazelnuts.

Bake for a further 8 minutes until they start to brown slightly around the edges.

Finally leave to cool on wire racks and the cookies will set firm.

Coffee, Chocolate & Hazelnut Cookies

Sarah’s Servings: 18

Sarah's skill: Easy

Baking time: 15 minutes

INGREDIENTS

100g unsalted butter, softened

90g soft light brown sugar

75g granulated sugar

3 tsp espresso coffee powder

1 large egg

200g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

100g milk chocolate chips

100g blanched hazelnuts, roughly chopped

METHOD

Start by lining two baking trays with parchment.
In a stand mixer place the butter, light brown sugar, granulated sugar and espresso powder. Beat until light and fluffy.
Add the egg and mix again.
Then add the flour, baking powder and bicarbonate of soda until it forms a soft dough.
Finally add the chocolate chips and mix until incorporated throughout the dough.
Transfer the cookie dough into a medium sized bowl, cover and place in the fridge for at least 1 hour.
Preheat the oven to 180°C (160°C fan) and take the cookie dough out of the fridge.
Form into balls roughly the size of walnuts (35g approx) and place on the baking trays. These cookies do spread so don’t put them too close together. You will need to bake several batches.
Bake for 7 minutes, then remove from the oven and sprinkle generously with the chopped hazelnuts.
Bake for a further 8 minutes until they start to brown slightly around the edges.
Finally leave to cool on wire racks and the cookies will set firm.