Buttery espresso & hazelnut slice-and-bake cookies dipped in dark chocolate. The cookie dough can be made and frozen before you need it.
Finely chopped hazelnuts add texture and flavor, enhanced with a hint of espresso. The cookie is finished off by being dunked in glossy dark chocolate.
Ingredients
- Butter - A large amount of butter gives a rich buttery texture and flavor
- Sugar - Both soft brown and white granulated sugar. The addition of the brown sugar adds moisture and caramel notes.
- Egg - To bind the dough
- Espresso powder, vanilla extract & salt - For flavor.
- Flour - To form the dough.
- Hazelnuts - they bring both texture and flavor.
- Dark chocolate - To dip the baked cookies in.
There is no rising agent added to this dough. It lends itself to a denser, more buttery cookie.
Method
In a large bowl of a stand mixer fitted with a paddle attachment, beat the room temperature and sugar on medium-high speed until light and creamy.
Add in the egg, espresso powder, salt, and vanilla and beat for a further minute until well combined.
Finely chop hazelnuts into small pieces. This is easy to do in a small food processor. Simply pulse it a few times until it is coarsely chopped. Don't blend it or it will become too greasy and you'll have something resembling hazelnut butter instead.
Add the chopped hazelnuts into the creamed butter mixture along with the flour and mix it at low speed until it makes a thick but slightly sticky dough. Tip the dough out onto a floured bench and form it into two 8 inches / 20cm logs. Wrap the logs tightly in parchment paper, plastic wrap, or beeswax wraps (as pictured below). Chill the logs for at least 5 hours before slicing.
Baking
Once chilled, take the rolls from the fridge and slice each log into 12 even-sized slices.
Place the slices a few inches apart on parchment paper or silicone mat-lined baking sheets and bake the cookies until browned around the edges. Let the baked cookies cool down to room temperature on a wire rack before dipping in chocolate.
Chocolate dipping
Melt chopped dark chocolate in a microwave or on the stove in a double boiler For the microwave, melt it in 15-20 second stages, stirring after every stage until the chocolate is completely melted. Dip each cookie bottom into the chocolate and place it upside down onto a rack to dry.
Leave the chocolate to dry at room temperature, or in the refrigerator to speed it up.
Storing
These hazelnut cookies can stay covered at room temperature or in the refrigerator for up to one week. The cookie dough logs can be frozen for up to three months. Let the logs thaw in the refrigerator overnight before slicing.
Looking for another cookie recipe? These chewy brown butter chocolate chip cookie bars with chocolate chips are the best!
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This recipe is written using grams as the main measurement.
If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best, and most consistent results. *US cup sizes are smaller than metric cup sizes.
Espresso & Hazelnut Slice and Bake Cookies
Buttery espresso & hazelnut slice and bake cookies, dipped in dark chocolate.
Ingredients
- 180g (¾ cup + 1 Tablespoon) unsalted butter, room temperature
- 100g (½ cup) granulated sugar
- 50g (¼ cup, packed) soft brown sugar
- 2 teaspoon instant espresso powder
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 100g (¾ cup) hazelnuts, finely chopped
- 250g (2 cups + 1 Tablespoon all-purpose flour
- 170g (1 cup) semi-sweet chocolate
Instructions
- In a large bowl of a stand mixer fitted with a paddle attachment, beat the room temperature and sugar on medium-high speed until light and creamy.
- Add the egg, espresso powder, salt, and vanilla and beat for a further minute until well combined.
- Finely chop 100g of hazelnuts into small pieces. This is easy to do in a small food processor. Pulse it (don't blend it) a few times until it is coarsely chopped.
- Add the chopped hazelnuts into the creamed butter mixture and the flour and mix it at low speed until it makes a thick but slightly sticky dough. Tip the dough onto a floured bench and form it into two 8 inches / 20cm logs. Wrap the logs tightly in parchment paper, plastic wrap, or beeswax wrap. Chill the dough for at least 5 hours before slicing.
- Once chilled, preheat the oven to 350°F (180°C). Take the logs from the fridge and slice each into 12 even-sized slices.
- Place the slices a few inches apart on parchment paper or silicone-mat-lined baking sheets and bake the cookies until browned around the edges.
- Let the baked cookies cool down to room temperature on a wire rack. Once the cookies are cooled completely, melt chopped dark chocolate in a microwave or on the stove in a double boiler.
- For the microwave, melt it in 15-20 second stages, stirring after every stage until the chocolate is completely melted. Dip each cookie bottom into the chocolate and place it upside down onto a rack to dry.
- Leave the chocolate to dry at room temperature or in the refrigerator to speed it up.
Notes
These hazelnut cookies can stay covered at room temperature or in the refrigerator for up to one week. The cookie dough logs can be frozen for up to three months. Let the logs thaw in the refrigerator overnight before slicing.
The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 55mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g
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