Buttery espresso & hazelnut slice and bake cookies dipped in dark chocolate. The cookie dough can be made ahead of time and frozen until you need it.

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.

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 logs. Wrap the logs tightly in parchment paper, plastic wrap, or beeswax wraps. 

Chill the logs for at least 5 hours before slicing.


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.

Melt chopped dark chocolate in a microwave, melt it in 15-20 second stages, stirring after every stage until the chocolate is completely melted


Chocolate dipping

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.