Description
Indulge in the delightful warmth of Hazelnut Espresso Cookies, where the nutty crunch of hazelnuts meets the rich essence of espresso for a perfect treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp espresso powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1 large egg
- 3/4 cup toasted hazelnuts, roughly chopped
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, espresso powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat the butter with granulated and brown sugars until light and fluffy (about 3 minutes).
- Add Egg: Add the egg to the butter-sugar mixture and beat until well combined.
- Combine Mixtures: Gradually mix in the dry ingredients until just combined—avoid overmixing.
- Fold in Hazelnuts: Gently fold in the toasted hazelnuts until evenly distributed.
- Bake Cookies: Drop mounds of dough onto prepared sheets, about two inches apart. Bake for 10–12 minutes or until golden around the edges but still soft in the center.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For added richness, consider folding in dark chocolate chunks. - Customize by substituting hazelnuts with walnuts or pecans if desired.