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:
Ingredients
- 125g (8 ½ tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 large eggs
- 275g (2 cups) plain or ’00’ flour
- 1 rounded tsp of espresso powder (feel free to extract fully, or use 1 tbsp of granulated coffee mixed into 2 tbsp boiling water instead)
- ½ tsp salt
- 200g (7 oz) whole-hazelnut milk or dark chocolate, chopped into chunks
Instructions
- In a large bowl, beat together the butter and sugars until just combined.
- Add the eggs one at a time, beating thoroughly between each addition until well incorporated.
- Mix flour, coffee, salt, and chocolate chunks into the bowl.
- Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
- Preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Line 2-3 baking trays with greaseproof paper.
- Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
- Bake on their trays for 12-15 minutes until they look dry on top. They may seem underdone but they will firm up as they cool!
- Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
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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