Chocolate Hazelnut Espresso Cookies

Chocolate hazelnut cookies with espresso on wooden cutting boards with no sprinkled powdered sugar on them.

5 from 1 vote

Chocolate Hazelnut Espresso Cookies

These Chocolate Hazelnut Espresso Cookies have a rich chocolate base with a light espresso note that enhances the flavor without tasting like coffee. Soft and slightly cake-like, they are filled with chocolate chips, hazelnuts, and a hint of cinnamon for added depth.

Prep Time10

Total Bake Time33

Chill30

Total Time1 13

Course: Cookies, Fall, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 153kcal

Author: Barbara Hall

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.

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.

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