Mocha Hazelnut Cookies
A crisp, chewy cookie packed with espresso, cocoa, and roasted hazelnuts. Perfect for coffee lovers and cookie snobs alike.
Ingredients
- 1 ½ cups all-purpose flour holds it all together
- ¼ cup cocoa powder deepens the flavor
- ½ tsp baking soda just a little lift
- ¼ tsp salt because science
- 1 tbsp instant espresso powder the real star
- ½ cup unsalted butter softened (for that perfect texture)
- ¾ cup brown sugar for chewiness
- 1 large egg binds everything together
- 1 tsp vanilla extract flavor booster
- 2 tbsp milk for moisture
- ½ cup chopped hazelnuts for crunch
- ½ cup dark chocolate chips because why not?
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugar until light and fluffy.
- Add the egg and vanilla, mixing until combined.
- Gradually add the dry ingredients, alternating with milk, until a soft dough forms.
- Fold in the hazelnuts and chocolate chips.
- Scoop tablespoon-sized portions and roll into balls.
- Place cookies 2 inches apart on the baking sheet.
- Slightly flatten each ball with your fingers.
- Bake for 10-12 minutes, until edges are firm but centers are soft.
- Let cool for 5 minutes, then move to a rack (or straight to your mouth).
Notes
Nutritional Values (Per Cookie)
- Calories: ~160
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 4%
- Potassium: 3%
- Vitamin E: 5%
- Copper: 4%
Additional Notes/Tips
- Use high-quality espresso powder for maximum flavor.
- Toast hazelnuts before adding for extra nuttiness.
- Sprinkle flaky sea salt on top for a sweet-salty contrast.
- Let the dough chill for 30 minutes for even richer flavor.