Well, sometimes you can't find an important ingredient to make a cookie. That happened to me when I needed to create how-to images for updating this recipe. Since this has happened to me three times in the past two years, I am learning I need to have a Plan B when creating my cookie recipes.
With Nestle's Espresso Chips, I can't find them anywhere, so they may no longer be making these chips. To adjust for the coffee flavor, I am adding espresso powder instead.
I am a big fan of hazelnut coffee, so it thought, ok, add chopped hazelnuts. Hazelnuts are good for you, right? Of course, they are. But I also wanted to add some spice to the cookie. I opted to add the cinnamon chips. Not as many as the cocoa chips, but just enough to have that little surprise of flavor that you were not expecting.
Ingredients
- Cream cheese
- Butter unsalted
- Sugar white
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Espresso powder
- Baking powder
- Kosher salt
- Hazelnuts
- Cinnamon Chips
- Cocoa chips
Where to buy ingredients
If you are searching for the ingredients that I used in my cookies, I will tell you locally for Lancaster PA. I will also provide a link to where you can purchase them online if they are not available in your area. The links are to Amazon, Target, or Diamond Nut Store.
- Guittard Cocoa Powder, Unsweetened Rouge Red Dutch Process Cocoa, 8oz Can. I found it at Wegmans for about $1.00 less than the Amazon price. You might also ask your local grocery store if they can stock it.
- GHIRARDELLI Premium Baking 60% Cacao Bittersweet Chocolate Chips - 10oz I found them locally at Stauffers of Kissel Hill.
- HERSHEY'S Kitchens Cinnamon Chips, 10 Ounce I also found these at Stauffers of Kissel Hill.
- If you cannot find hazelnuts that come packaged already chopped, here is a link to the Diamond Store for the Chopped Hazelnuts.
Making Chocolate Espresso Cookies
Chocolate and coffee go together nicely. I chose the 60% cocoa chips as opposed to the regular chocolate chips simply because of their richer taste. Not too bitter since I added a little more sugar to even it out. So let's get started!
Prepping
I start by weighing the sugar into a bowl and set it aside. In another bowl, weigh or measure the flour. Add to it the cocoa powder, baking powder, salt, and the espresso powder. Take a whisk and blend them together.
I only added 1 tablespoon of expresso powder but if you want a stronger expresso flavor, you can add more to suit your taste.
Mixing the Cookie Dough
Cube the butter and slice the cream cheese into a mixer bowl.
Mix on a medium mixer speed for about a minute or two. The mixing time will depend on how cold the butter and cream cheese are.
Add the sugar and mix at a medium speed for 3 minutes. You want a creamy smooth mixture.
Next, I break an egg into a small bowl to make sure there are no small egg shell pieces. So much easier to get the shells out of this small bowl than the mixer bowl.
Add the first egg and incorporate before adding the second egg, then add the vanilla extract. Scrape down the bowl and add the flour mixture about a third at a time. This should only take about a minute to a minute and a half. Try not to over mix.
Now add the cocoa chips, cinnamon chips, and the chopped hazelnuts. It only takes a few seconds to mix these into the cookie dough.
I usually take a spatula and scrape the sides and across the bottom to make sure everything is combined. I stick a piece of plastic wrap on the top of the mixer bowl and put it into the refrigerator for 30 minutes to chill the butter back up and just to let the flavors meld together.
Baking the Cookies
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I also use a medium cookie scooper for these cookies.
Scoop 12 mounds and place them on the prepared cookie sheet pan. These spread a little, so try to keep them about 2" apart.
Bake for 10-12 minutes. Once out of the oven, leave the cookies on the sheet pan for about 5 minutes before moving them to a cooling rack.
Optional - Once they have completely cooled, you can sprinkle with powdered sugar.
Enjoy!
FAQ's
Dark and white chocolate goes well with the espresso flavor. Nestle and Hershey's both make a dark chocolate chip. The white chocolate chips you can find almost anywhere and by a lot of brands.
I choose the chips so you would only get the cinnamon taste once in a while. If you add cinnamon to the cookie dough, you will not get that surprise cinnamon burst of flavor. It may just get lost in all the cocoa flavors.
Of course not... Most nuts will work well with these flavors. I chose hazelnuts because I love hazelnut coffee creamer.
More Chocolate Cookies
Recipe
Chocolate Hazelnut Cookies with Espresso
Barbara HallWould you like to save this recipe?
We'll email a link of this post to you, so you can come back any time!
Ingredients
- 8 ounces (8 ounces) Cream Cheese room temperature
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cups (300 g) Sugar white
- 2 (2) Eggs
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 1 ¾ cups (218.75 g) All-purpose flour
- ¾ cups (64.5 g) Unsweetened cocoa powder
- 1 Tablespoon (1 Tablespoon) Espresso powder add more for a stronger coffee taste
- 2 teaspoon (2 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ cup (60 g) Hazelnuts chopped
- ⅓ cup (78.86 g) Cinnamon Chips
- ½ cup (43 g) Cocoa chips 60%
OPTIONAL
- Powdered sugar To Sprinkle on top
Instructions
- Weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, unsweetened cocoa powder, salt, espresso powder, and baking powder, whisking until blended. Making sure the bottom of the bowl mixes through the cocoa powder. Chop the hazelnuts if needed.
- In a stand or hand-held mixer, add the cream cheese and butter and mix on medium speed for 1 to 2 minutes. Add the sugar and mix on a medium speed for another 3 minutes. It should look smooth in texture. I turn off the mixer and scrape down the sides and across the bottom and blend for another 10 sec. Add one egg at a time and incorporate, then add the vanilla extract. I make sure these ingredients are mixed by scraping down the sides and bottom again.
- Turn the mixer down to low speed and add the flour mixture about a third at a time. Finally, add the cocoa chips, cinnamon chips, chopped hazelnuts, and blend through, about 10 seconds. So as not to break up the chips or nuts, I finish mixing by using a strong spatula to ensure they are mixed through. Cover lightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) while you get the cookies ready for the oven. Using a medium cookie scoop, I add 12 scoops to a parchment-lined cookie sheet pan. Bake for 10-12 minutes. They will be soft, but leave them on the cookie pan for 5 minutes after pulling the pan from the oven. This gives the cookies time to finish baking before moving them to a cooling rack. After they have completely cooled, you can sprinkle some powdered sugar on top. This is optional.
Share this recipe
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Join the Discussion