Gluten-Free Espresso Chocolate Hazelnut Crunch (Print Version)
Chewy gluten-free cookies loaded with espresso, chocolate chunks, and toasted hazelnuts for irresistible crunch.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons instant espresso powder
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - ½ cup light brown sugar, packed
08 - ⅓ cup granulated sugar
09 - 2 large eggs
10 - 1 ½ teaspoons pure vanilla extract
→ Mix-ins
11 - 1 cup semisweet chocolate chunks
12 - ¾ cup toasted hazelnuts, coarsely chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, salt, and espresso powder until evenly distributed.
03 - In a large bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold the semisweet chocolate chunks and toasted hazelnuts into the dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers remain slightly soft and puffy.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The espresso does not just flavor these cookies, it makes the chocolate taste three times more intense than you expect.
- Toasted hazelnuts bring a satisfying crunch that makes these feel like something from a bakery case, not your home oven.
- They stay chewy for days if you store them right, which is rare territory for gluten free baking.
02 -
- Gluten free flour blends vary wildly between brands and some absorb much more liquid than others, so if your dough feels too wet add another tablespoon of flour.
- Underbaking slightly is the trick to keeping these chewy for days because they continue cooking on the hot pan after you pull them out.
03 -
- Reserve a handful of hazelnuts and chocolate chunks to press on top of each dough ball before baking for a bakery style look.
- Toasting the hazelnuts in a dry skillet for about five minutes until fragrant makes the difference between good cookies and unforgettable ones.