These Mocha Hazelnut Chocolate Cookies are here to ruin your willpower. They’re rich, nutty, and packed with bold coffee, deep chocolate, and crunchy hazelnuts. Each bite delivers a crispy edge, a soft center, and just enough caffeine to make bad decisions. The toasted hazelnuts add the perfect crunch, balancing the smooth chocolate and espresso kick. If you’re a fan of Nutella but want an upgrade, this is your cookie. Eat them warm, dip them in coffee, or hide them from your family. Either way, you win. Ready? Let’s make the best mistake of your day.
Mocha Hazelnut Chocolate Cookies
Crunchy, chewy Mocha Hazelnut Chocolate Cookies loaded with espresso, toasted hazelnuts, and rich dark chocolate.
Ingredients
- 1 ½ cups all-purpose flour because structure is important
- ½ cup unsweetened cocoa powder for deep chocolate flavor
- 1 tsp instant espresso powder the caffeine boost
- ½ tsp baking soda to keep things light
- ¼ tsp salt balances sweetness
- ½ cup unsalted butter melted (because butter is life)
- ¾ cup brown sugar adds chewiness
- ¼ cup granulated sugar for crisp edges
- 1 large egg binding magic
- 1 tsp vanilla extract extra flavor
- ½ cup dark chocolate chunks for melty goodness
- ½ cup toasted hazelnuts chopped (for crunch)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment. You’ll thank yourself later.
- Whisk together flour, cocoa powder, espresso powder, baking soda, and salt. No lumps allowed.
- Beat melted butter, brown sugar, and granulated sugar until smooth. It should look dangerously good.
- Mix in the egg and vanilla extract. Blend until fully combined.
- Gradually add the dry mixture to the wet ingredients. Stir just until combined—overmixing kills cookies.
- Fold in chocolate chunks and hazelnuts. Try not to eat all the dough.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart. No cookie pile-ups.
- Bake for 12 minutes, or until edges are set but centers remain slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Or just eat them now.
- Pair with coffee, milk, or straight from the tray. No wrong choices.
Notes
Nutritional Values (Per Cookie)
- Calories: ~190
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie)
- Iron: 5%
- Magnesium: 4%
- Potassium: 3%
- Vitamin E: 3%
- Calcium: 2%
Pro Tips for Maximum Flavor
- Use dark roast espresso powder for a stronger mocha hit.
- Toast the hazelnuts before adding them for an even richer flavor.
- Let the dough chill for 30 minutes for thicker, chewier cookies.
- Double the batch. You’ll regret it if you don’t.
