Hazelnut espresso cookies might just be the afternoon snack you’ve been searching for. Crisp, not-too-sweet, and crunchy from all the hazelnuts, we think you’re going to love them as much as we do.
Instant espresso powder gives these drop cookies grown-up appeal. If you’d rather not remove the hazelnut skins yourself, which we explain how to do in the recipe below, look for blanched nuts at specialty shops and then toast them.–Editors of Everyday Food
LC Express Espresso Note
Need an instant something-to-go-with-your-espresso fix? These come together in less than an hour. If you can resist eating the whole batch while they’re warm from the oven, you’ll have coffee break fodder for a few days. Not bad, eh?
Hazelnut Espresso Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 3 tablespoons instant espresso powder (do not use instant coffee)
- 2 cups hazelnuts skins removed (see Note below), coarsely chopped
- Preheat the oven to 375°F (190°C) and adjust the oven racks to the upper and lower third positions. Line 2 baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl. With an electric mixer on medium-high speed, beat the butter and both sugars until light and fluffy. Beat in the eggs, 1 at a time, mixing until each is incorporated and scraping down the sides of the bowl as needed. Beat in the espresso powder. Reduce the speed to low. Add the flour mixture and beat until incorporated. Stir in the hazelnuts with a wooden spoon.
- Drop heaping tablespoons of the dough 1 1/2 inches apart on the baking sheets. Bake, rotating the sheets from front to back and top to bottom halfway through, until the cookies are golden, about 12 minutes. Cool the cookies on the sheets for 2 minutes. Transfer to a wire rack to cool completely. Cookies can be stored up to 3 days in airtight containers.
To Remove Hazelnut SkinsPreheat the oven to 250°F (120°C). Place the raw (shelled) hazelnuts in a single layer on a rimmed baking sheet. Bake until the skins crack, about 20 minutes. Immediately transfer the nuts to a clean kitchen towel and roll up. Let steam in the towel 5 minutes. Rub the nuts with the towel until most of the skins have come off. (It’s okay if some flecks of skins remain.)
Recipe Testers’ Reviews
I made these hazelnut espresso cookies this morning and a few people tried them already. It’s interesting to see how each person felt about them. This is not your typical cookie. You either love them or not. Most people said these cookies have a “healthy” granola feel to them. The coffee taste was very subtle, yet when nibbled with a cup of coffee on the side, it was the perfect match. They’re not overly sweet, just nice and crunchy and easy to eat. As odd as it may seem, my toddler LOVED them. This is definitely a nice cookie for an afternoon gathering where I’m serving coffee or after a nice meal along with an espresso.
Originally published March 17, 2010