Chocolate Hazelnut Cookies with Espresso

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5 from 1 vote

Chocolate Hazelnut Cookies with Espresso

I have for breakfast every morning hazelnut creamer with my coffee. It was my inspiration for making this cookie.

Prep Time10

Total Bake Time30

Chill30

Total Time1 10

Course: Cookies, Fall, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 165kcal

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.

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