Espresso Hazelnut Chocolate Chunk Cookies

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Espresso Hazelnut Chocolate Chunk Cookies; soft and chewy cookies laced with fresh coffee, crunchy chopped hazelnuts, and melting chocolate chunks.

In case the generous amount of cookie recipes available on this site didn’t already drop the hint, I bloody love cookies. They’re a regular craving, need, desire, whatever you want to call it.

It’s not just the sweetness or the flavour that attracts me though. That soft and chewy centre, those lavishly large melting chunks of chocolate, that butter-and-brown-sugar smell. The whole experience is lovely whether it’s at breakfast time with a wee strong coffee, or in the afternoon with a big mug of milky tea.

These particular cookies tick all the boxes and satisfy a couple of other cravings at the same time. The stodgy joy of a warm cookie, the rich sweet-savouriness of roasted nuts, the kick of fresh espresso, and the deep flavour of dark chocolate. In every single mouthful.

Prefer a recipe video? You can watch how these cookies are made on my YouTube channel. CLICK HERE!

Think of these Espresso Hazelnut Chocolate Chunk Cookies as chocolate chip cookies that have travelled the world and refined their palate a bit. A bit more grown up, but every bit as (if not more) delicious.

This recipe contains less sugar than other similar recipes on the site. I didn’t want that easy sweetness to overcome the individual flavours. Similarly, it’s taken a while to nicely blend such bold ingredients together perfectly. The first batch were too strong with coffee and chocolate, the second batch was too soft and cakey to appreciate the crunch of the hazelnuts, but the batch before you today truly is the goldilocks batch.

A whisper of crispness at the edges, dense chewy softness in the centre. Crunchy hazelnuts roasted just enough in the short baking time. Chunky pieces of chocolate (either milk or dark, depending on your preference). Fragrant fresh coffee lingering in the aftertaste.

These Espresso Hazelnut Chocolate Chunk Cookies are beautifully balanced and super simple to make. In just one bowl you can have an easy dough ready in minutes. After a little bit of time chilling in the fridge to perfect the texture, and just a few more minutes in the oven to bake, your cookies will be ready. No fancy equipment, and no cooking skills required. Promise!

This recipe even uses a few cheats to save time and save some money on ingredients without compromising on flavour. Instead of expensive chocolate chips and pre-blanched hazelnuts, it uses a whole-nut chocolate bar. Simply chop it up and stir it in, no faff. The kind of coffee you use is totally up to you too. Fresh espresso is best, either extracted properly or just spooned in as dry grounds, but don’t be scared of using 1 tbsp of regular granulated coffee mixed with 2 tbsp of hot water instead!

I hope you love these cookies as much as we have, and thanks as always for stopping by.

Want to save these Espresso Hazelnut Chocolate Chunk Cookies for later? You can pin the image below:

To make these Espresso Hazelnut Chocolate Chunk Cookies, simply follow the recipe below:

BE A MAVERICK: if you like your cookies even more chocolatey, swap 2 tbsp of the flour for cocoa powder!

These Espresso Hazelnut Chocolate Chunk Cookies will keep well wrapped or in an airtight container for up to 5 days. However, they are best enjoyed fresh!

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2 Replies to “Espresso Hazelnut Chocolate Chunk Cookies”

  1. How do you chop milk into chunks? 200g (7 oz) whole-hazelnut milk or dark chocolate, chopped into chunks?

    1. It means milk chocolate! As in whole-hazelnut milk chocolate, or whole-hazelnut dark chocolate!

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