These Chocolate Hazelnut Espresso Cookies start with a rich chocolate flavor from Dutch cocoa, followed by a light espresso note that comes in just after the first bite. The espresso doesn't overpower the cookie, it simply deepens the chocolate flavor and adds a subtle finish. If you enjoy baking with chocolate, you can find more ideas in my Cookies with Chocolate collection.
If you enjoy chocolate cookies with a deeper flavor, there are a few other recipes you might like to try. My Chocolate Orange Toffee Cookies are always a favorite, or for something with a nutty twist, my Apricot Orange Hazelnut Cookies are another great option. And if you like that subtle coffee note, you might also enjoy my Peppermint Mocha Cookies.
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A Quick Look: Chocolate Hazelnut Espresso Cookies
Recipe Name: Chocolate Hazelnut Espresso Cookies
Ready In: about 1 hour and 15 minutes (including chill)
Yield: 32 cookies
Texture: Soft and slightly cake-like with a light hazelnut crunch and a tender crumb
Flavor Profile: Rich chocolate with a subtle espresso finish and a mild nutty flavor
Difficulty: Easy to moderate
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Why You'll Love This Cookie
These Chocolate Hazelnut Espresso Cookies are all about balanced flavor. The rich chocolate comes through first, followed by a light espresso note that deepens the flavor without making the cookies taste like coffee. A hint of cinnamon adds warmth, while the hazelnuts bring a slight crunch against the soft, slightly cake-like texture.
They are not overly sweet, and the deeper chocolate flavor from the Dutch cocoa and 60% cacao chips pairs well with a cup of coffee or tea.
Key Ingredients
Ingredients Notes
For this recipe, I used a few specific ingredients that help build the deeper chocolate and espresso flavor. I've included where I found them locally here in Lancaster, PA, along with options if they are not available in your area.
Dutch Process Cocoa Powder
I used Guittard Unsweetened Rouge Red Dutch Process Cocoa for a smooth, rich chocolate base. Dutch cocoa has a deeper flavor than natural cocoa and works well with the espresso in this recipe. I found it at Wegmans and Whole Foods, or you can check online if it is not available locally.
60% Cacao Chocolate Chips
Ghirardelli 60% cacao bittersweet chocolate chips add pockets of richer chocolate throughout the cookies without making them too sweet. I found these at Stauffers of Kissel Hill.
Cinnamon Chips
Hershey's cinnamon chips add a subtle warmth in the background that pairs nicely with the chocolate and espresso. These were also available at Stauffers of Kissel Hill.
Hazelnuts
If you cannot find chopped hazelnuts, whole hazelnuts can be chopped at home, or you can order them online. I've included a link to the Diamond Nut Store for chopped hazelnuts if needed.
Espresso Powder
Use espresso powder rather than brewed coffee for the best flavor. It blends into the dough and enhances the chocolate without adding extra liquid.
See the recipe card for full information on ingredients and quantities.
Making Chocolate Hazelnut 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.
Prepping
Step 1: I start by weighing the sugar into a bowl and set it aside. In another bowl, weigh or measure the flour. Add to the flour the cocoa powder, baking powder, salt, and the espresso powder. Take a whisk and blend them together.
Espresso Note
I only added 1 tablespoon of espresso powder but if you want a stronger espresso flavor, you can add more to suit your taste.
Mixing the Cookie Dough
Step 2: Cube the butter and slice the cream cheese into a mixer bowl.
Step 3: Mix on medium speed for about one to two minutes. The time may vary depending on how cold the butter and cream cheese are.
Step 4: Add the sugar and mix at a medium speed for 3 minutes. You want a creamy smooth mixture.
Step 5: 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.
Step 6: 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 take about one to one and a half minutes. Try not to over mix.
Step 7: Now add the chocolate chips, cinnamon chips, and the chopped hazelnuts. It only takes a few seconds to mix these into the cookie dough.
Step 8: I usually take a spatula and scrape the sides and across the bottom to make sure everything is combined. I place a piece of plastic wrap on the top of the mixer bowl and put it into the refrigerator for 30 minutes to chill.
Baking the Cookies
Step 9: 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.
Step 10: Scoop 12 mounds and place them on the prepared cookie sheet pan. These spread a little, so try to keep them about 2 inches apart.
Step 11: Bake for 10-12 minutes. The edges should be set, and the centers will still look slightly soft. They will continue to firm up as they cool. Once out of the oven, leave the cookies on the sheet pan for about 3-4 minutes before moving them to a cooling rack.
Optional - Once they have completely cooled, you can sprinkle with powdered sugar.
Enjoy!
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they will start to lose some of their soft texture.
FAQs
Dark and white chocolate both work well with the espresso flavor. You can use dark chocolate chips for a richer taste or white chocolate chips for a sweeter contrast.
You can, but the flavor will be different. Cinnamon chips give small bursts of cinnamon throughout the cookie, while adding ground cinnamon blends it into the dough and makes the flavor more subtle.
No, you can substitute other nuts if you prefer. Walnuts or pecans both work well with the chocolate and espresso flavors.
No, brewed coffee adds too much liquid and will change the texture of the dough. Espresso powder gives a stronger flavor without affecting the consistency.
Yes, but the flavor will be slightly different. Dutch process cocoa gives a smoother, deeper chocolate flavor, while natural cocoa is a bit sharper and more acidic.
❄️ Can I Freeze This Cookie?
I do not typically freeze cookie dough when testing my recipes, so the instructions above reflect how this cookie was baked and stored. If you would like to explore general freezing options, the AI tool below can provide additional guidance.
More Chocolate Cookies
If you tried this Chocolate Hazelnut Espresso Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Chocolate Hazelnut Espresso Cookies
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Ingredients
- 8 ounces Cream Cheese room temperature
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cups (300 g) Sugar white
- 2 Eggs
- ½ teaspoon Vanilla Extract
- 1 ¾ cups (218.75 g) All-purpose flour
- ¾ cups (64.5 g) Unsweetened cocoa powder
- 1 Tablespoon Espresso powder add more for a stronger coffee taste
- 2 teaspoon Baking powder
- ½ 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, then whisk until blended, making sure to reach the bottom of the bowl so the cocoa powder is fully incorporated. Chop the hazelnuts if needed.
- In a stand or hand-held mixer, add the cream cheese and butter and mix on medium speed for one to two minutes. Add the sugar and continue mixing on medium speed for another three minutes until smooth. Turn off the mixer, scrape down the sides and across the bottom, then mix for another 10 seconds. Add one egg at a time, mixing until incorporated, then add the vanilla extract.
- Turn the mixer down to low speed and add the flour mixture about a third at a time. Add the chocolate chips, cinnamon chips, and chopped hazelnuts, then mix for about 10 seconds until combined. Cover lightly and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scoop, add 12 scoops to each pan. Bake for 10-12 minutes. The cookies will be soft, so leave them on the pan for 3-4 minutes after removing them from the oven. This gives them time to finish baking before moving them to a cooling rack. Once completely cooled, you can sprinkle powdered sugar on top if desired.
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Notes
- Use espresso powder rather than brewed coffee so you do not add extra liquid to the dough. It enhances the chocolate flavor without making the cookies taste like coffee.
- The dough will be soft because of the cream cheese. Chilling for 30 minutes helps the cookies hold their shape while baking.
- Do not overmix after adding the flour. Mix just until combined to keep the cookies soft and tender.
- These cookies will look slightly soft in the center when they come out of the oven. They will continue to set as they cool on the pan.
- If you prefer a stronger espresso flavor, you can add a little more espresso powder to suit your taste.
- If you cannot find chopped hazelnuts, whole hazelnuts can be chopped at home before adding to the dough.
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.
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