Gluten-Free Espresso Chocolate Hazelnut Cookies (Print Version)
Rich, chewy espresso-infused cookies with chocolate chips and toasted hazelnuts. A perfect gluten-free indulgence for coffee enthusiasts.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
→ Espresso & Chocolate
05 - 2 tablespoons instant espresso powder
06 - 1 cup semisweet chocolate chips or chunks
→ Sugars
07 - ¾ cup light brown sugar, packed
08 - ¼ cup granulated sugar
→ Wet Ingredients
09 - ½ cup unsalted butter, softened
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
→ Nuts
12 - ¾ cup toasted hazelnuts, coarsely chopped
# 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, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and espresso powder until fully incorporated and the mixture is smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold in the chocolate chips and chopped toasted hazelnuts using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft and underbaked for a chewy texture.
09 - Allow the cookies to cool 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 sit in the background, it makes the chocolate taste deeper and more intense in a way that surprises people every time.
- They stay chewy for days if you store them right, which almost never happens with gluten free cookies.
02 -
- Overbaking is the easiest mistake to make with these cookies because the dark dough hides browning, so pull them when the centers still look a touch wet.
- Gluten free flour blends vary wildly between brands, so if your dough feels too dry add a teaspoon of milk and if too sticky chill it for fifteen minutes before scooping.
03 -
- Chop your chocolate from a bar instead of using chips if you want those beautiful melted puddles that make people close their eyes when they take a bite.
- Toast the hazelnuts in a dry pan while the oven preheats so you use that wait time productively and fill your kitchen with an incredible nutty aroma.