Hazelnut chocolate chip cookies with espresso ripple? Oh, it’s a thing now, and it’s as glorious as it sounds. These cookies combine rich, toasted hazelnuts with a smooth espresso swirl, making them the sophisticated sibling of your regular chocolate chip cookie. The crunch from the nuts, the chocolate chips melting like dreams, and the espresso ripple—what a twist! This isn’t just a cookie, it’s a statement. Are you bold enough to try it? If your taste buds haven’t been challenged lately, this cookie is your new best friend, and honestly, your regular chocolate chip cookies don’t stand a chance now.

Hazelnut Chocolate Chip Cookies with Espresso Ripple

Hazelnut Chocolate Chip Cookies with Espresso Ripple

moka coffee pot
A delicious blend of crunchy hazelnuts, melty chocolate chips, and a smooth espresso ripple. It’s everything.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 210 kcal

Ingredients
  

For the Cookies:

  • Unsalted butter softened: ½ cup
  • Brown sugar packed: ¾ cup
  • Granulated sugar: ¼ cup
  • Ground cinnamon: ½ teaspoon
  • Baking soda: 1 teaspoon
  • Salt: ¼ teaspoon
  • All-purpose flour: 1 ½ cups
  • Large egg: 1
  • Vanilla extract: 1 teaspoon
  • Semi-sweet chocolate chips: 1 cup
  • Hazelnuts chopped: ½ cup

For the Espresso Ripple:

  • Instant espresso powder: 2 teaspoons
  • Heavy cream: 3 tablespoons
  • Powdered sugar: 2 tablespoons

Instructions
 

  • Step 1: Preheat the Oven and Prepare the Baking Sheet
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Step 2: Mix Dry Ingredients for Cookies
  • In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Step 3: Cream Butter and Sugars
  • Beat butter, brown sugar, and granulated sugar until fluffy.
  • Step 4: Add Wet Ingredients
  • Beat in the egg and vanilla extract.
  • Step 5: Combine Wet and Dry Ingredients
  • Gradually add the dry ingredients to the wet mixture. Mix until just combined.
  • Step 6: Stir in Chocolate Chips and Hazelnuts
  • Fold in chocolate chips and chopped hazelnuts.
  • Step 7: Shape the Dough
  • Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
  • Step 8: Bake
  • Bake for 10-12 minutes, or until golden around the edges. Let cool.
  • Step 9: Prepare the Espresso Ripple
  • In a saucepan, dissolve espresso powder in heavy cream over low heat. Stir in powdered sugar.
  • Step 10: Drizzle and Serve
  • Drizzle the espresso mixture over the cooled cookies.

Notes

Nutritional Values (Per Serving):

  • Calories: 210
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g

Key Vitamins and Minerals (Per Serving):

  • Iron: 6% DV
  • Calcium: 3% DV
  • Vitamin A: 4% DV
  • Magnesium: 5% DV
  • Potassium: 150 mg

Additional Notes/Tips to Enhance the Flavor for the Recipe

  • Extra Nuts: Feel free to add more hazelnuts for an added crunch.
  • Dark Chocolate: Use dark chocolate chips for a richer flavor that pairs perfectly with the espresso.
  • Chill the Dough: Let the dough chill for 30 minutes for a thicker, chewier texture.
  • Make it Stronger: Increase the espresso for a more pronounced coffee flavor.

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