Espresso Hazelnut Cookies (Print Version)
Rich, nutty cookies with bold espresso kick and dark chocolate—perfect for coffee lovers.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Nuts & Chocolate
04 - ¾ cup toasted hazelnuts, roughly chopped
05 - ½ cup dark chocolate chips (gluten-free certified)
→ Wet Ingredients
06 - ½ cup unsalted butter, softened
07 - ¾ cup light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 tablespoon instant espresso powder (gluten-free certified)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture becomes light and creamy, approximately 2-3 minutes.
04 - Add the egg, vanilla extract, and instant espresso powder to the creamed butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the chopped toasted hazelnuts and dark chocolate chips until evenly distributed throughout the dough.
07 - Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes, or until the edges are golden brown and the centers remain slightly soft. Rotate baking sheets halfway through for even baking.
09 - Allow cookies to rest on the baking sheet for 5 minutes to set, then carefully transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The espresso powder disappears into the dough leaving nothing but a deep mocha undertone that pairs perfectly with the toasted nuts.
- Gluten-free flour behaves beautifully here creating edges that crisp up while the centers stay tender and chewy.
02 -
- Gluten-free flour absorbs moisture differently than regular flour so resist the urge to add extra liquid even if the dough seems stiff.
- The cookies continue cooking on the hot baking sheet so pull them out when the centers still look soft.
03 -
- Toast the hazelnuts in a dry skillet until fragrant before chopping to unlock their full flavor potential.
- Chill the dough for thirty minutes if you want thicker cookies with a more intense flavor.