Hazelnut Choco-Espresso Cookies

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Hazelnut Choco-Espresso Cookies

coffee cookie graphic 3 cups (36 ounces) semisweet ‘mini’ chocolate chips
1/2 C. or 1 stick unsalted butter, cut into small cubes (melts faster & blends better if cut-up)
3 large eggs or 2 jumbos
1 cup extra- fine granulated sugar
2 1/2 teaspoons finely ground dark-roast coffee beans (see notes about coffee beans)
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped (not too fine) hazelnuts

Preheat oven to 350Â°F and grease cookie baking sheets.

Set one (1) cup of the chocolate chips to the side for final mixing. (don’t forget!)

Melt 2 cups of the chocolate chips and the butter and stir until blended and smooth. I would suggest a double broiler but a microwave will suffice provided you do-not over zap it and DO stop to stir in between total time it takes to melt the mixture.

In a smaller bowl, sift the flour, salt, and baking powder together. Set aside.

In a large bowl, mix the eggs, ground coffee beans, and sugar using a mixer on high. Beat until the mixture if pale in color and thick in consistency. Should take about 2 1/2 to 3 minutes. Once that is finished, add your chocolate/butter mixture by beating it in with your mixer.

Next, gradually add the flour mixture you have set aside, stirring as you add it. (do not use that mixer on this) Once you have that combined add the remaining cup of chocolate mini chips you’ve set aside and the hazelnuts. Stir them in until combined. Will probably look a bit lumpy. That’s a good thing!

Using a tablespoon or cookie-dough scoop, drop each heaping spoonful of mixture onto baking sheets. Place the dough about 2 inches apart. Place cookie sheet on middle rack in your oven and bake 8 to 10 minutes, or until cracks start to form on top and the cookie has puffed. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

Note: Coffee beans are much better if you are able to grind them fresh. The taste of fresh grind is evident even in the cookie. If you are not able to grind the beans yourself, a good pre-ground espresso or Italian grind will satisfy. Also, if you can not use hazelnuts (sort of takes away from the idea of the cookie, though) try almonds or macadamias. Walnuts are good but, blah.

I will try to make these again next week and take a photo for you so you can see them. Reminds me of a fudge cookie.

If you try this recipe, I would love to have you post with your thoughts.

********
Honestly, I have no idea what sort of calories are in these cookies but if I were to guess, I would probably faint. Oh come on… it can’t be that bad!

Â© Original Cookie Recipe by: coffeesage

Chocolate Espresso Coffee Spoons

Chocolate Espresso Coffee Spoons You will need: espresso shot or 2 teaspoons dark instant coffee (last resort, please) 8 oz. White chocolate 8 oz. dark...

Espresso Coffee Review on: The Roasterie

First of all let me thank The Roasterie for including the pretty logo espresso cup and saucer with the fabulous beans they sent to...

Aerobie AeroPress Coffee & Espresso Maker A Review from: Coffee Sage.com

12.11.06-UPDATE: After further testing, I’ve come to the conclusion that I may need to toss my other coffee makers. Once you get the hang of...

Just What is an Espresso - Coffee Pod?

Not all Pods are Expresso Pods...

Sweeping Up The Espresso Beans At Starbucks

Update: I have now learned that this particular store is one of those that has been closed. Could be a good indicator as to why...

September 13, 2006 · Filed Under Dessert Recipes, Espresso