These Hazelnut Chocolate Espresso Cookies are the perfect blend of rich, nutty flavors and decadent chocolate. Made with gluten-free hazelnut flour, they are infused with espresso for that extra depth of flavor. The addition of a white chocolate espresso glaze takes these cookies to a whole new level of indulgence.

Why You’ll Love This Recipe

If you love cookies with a unique, nutty twist and a rich coffee flavor, then this recipe is for you. The hazelnut flour creates a deliciously crumbly texture, while the dark and milk chocolate chips add just the right amount of sweetness. The espresso, both in the dough and the glaze, gives these cookies an irresistible depth of flavor. Perfect for coffee lovers, these cookies are both gluten-free and incredibly satisfying.

Ingredients

300 g hazelnut flour (unblanched)
60 g soft brown sugar
225 g unsalted butter, room temperature
1 tablespoon instant espresso powder
¼ teaspoon table salt
100 g mixed dark and milk chocolate chips
50 g white chocolate, melted (for drizzle)
½ teaspoon instant espresso powder (for drizzle, optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Baking Sheets: Line three baking sheets with parchment paper and set aside.
Cream Butter and Sugar: In a medium bowl, cream together the softened butter, brown sugar, and salt until light and fluffy, about 5 minutes.
Add Dry Ingredients: Mix in the hazelnut flour and 1 tablespoon of espresso powder until well combined.
Incorporate Chocolate Chips: Stir in the mixed chocolate chips until evenly distributed throughout the dough.
Shape Dough into Log: Transfer the dough onto a sheet of cling film and shape it into a log. Wrap it tightly and refrigerate for at least 4 hours or overnight to firm up.
Preheat Oven: When ready to bake, preheat the oven to 160°C (320°F) with a fan setting.
Slice and Arrange Cookies: Unwrap the chilled dough and slice it into approximately 0.7 cm (about ¼ inch) thick discs. Place the discs onto the prepared baking sheets, ensuring ample space between them as they will spread during baking.
Bake: Bake the cookies in the preheated oven for about 12 minutes, or until golden around the edges.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them gently to a wire rack to cool completely. Handle with care as they may be delicate while warm.
Prepare Drizzle: Melt the white chocolate and, if desired, stir in ½ teaspoon of espresso powder until smooth.
Drizzle and Set: Drizzle the white chocolate espresso mixture over the cooled cookies. Let the drizzle set before serving.

Servings and timing

Prep Time: 20 minutes (plus 4 hours chilling time)
Cooking Time: 12 minutes
Total Time: 32 minutes (plus chilling time)
Servings: 24 cookies

Variations

Dairy-Free: Use dairy-free butter and chocolate chips for a completely dairy-free treat.
Nut-Free: Replace the hazelnut flour with a gluten-free all-purpose flour if you need a nut-free version.
Extra Crunch: Add a handful of chopped hazelnuts to the dough for an extra crunch.
Vegan: Use plant-based butter and a non-dairy chocolate option to make these cookies vegan.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, they can be stored in the freezer for up to 3 months. Just make sure to let them cool completely before placing them in a container or freezer bag.

To reheat, simply warm the cookies in a preheated oven at 150°C (300°F) for about 5 minutes or microwave them for 10-15 seconds.

FAQs

1. Can I use regular flour instead of hazelnut flour?

Yes, but this will no longer be a gluten-free recipe. Hazelnut flour provides a unique texture and flavor that regular flour won’t replicate, so it’s best to use it for the best results.

2. Do I have to chill the dough?

Chilling the dough is important for the best texture. It firms up the dough, making it easier to slice and helps the cookies maintain their shape while baking.

3. Can I skip the white chocolate drizzle?

Yes, you can skip the drizzle if you prefer, but it adds a lovely finishing touch and extra espresso flavor.

4. Can I use all dark chocolate instead of a mix of dark and milk chocolate?

Yes, you can use all dark chocolate if you prefer a richer, more intense chocolate flavor.

5. How can I make these cookies sweeter?

You can increase the amount of brown sugar or add a bit of honey or maple syrup to the dough for extra sweetness.

6. Can I make these cookies ahead of time?

Absolutely! The dough can be made in advance and stored in the refrigerator for up to 2 days before baking. You can also freeze the dough for longer storage.

7. What should I do if my cookies spread too much while baking?

Make sure the dough is chilled thoroughly before baking. If the cookies spread too much, you may need to slice them thicker or slightly reduce the oven temperature.

8. Can I use a different nut flour instead of hazelnut flour?

Yes, you can substitute almond flour for a similar texture and flavor, though it will have a slightly different taste.

9. How do I know when my cookies are done baking?

The cookies should be golden brown around the edges. Keep an eye on them to avoid overbaking as they can burn quickly due to the sugar content.

10. Can I make these cookies without espresso powder?

Yes, you can omit the espresso powder if you're not a coffee fan, but the espresso flavor adds depth and pairs beautifully with the chocolate.

Conclusion

These Hazelnut Chocolate Espresso Cookies are a delicious treat for any coffee or chocolate lover. The combination of rich hazelnut flavor, espresso, and chocolate chips, topped with a white chocolate espresso drizzle, makes for a truly indulgent cookie. Whether you’re treating yourself or sharing with friends and family, these cookies are sure to impress!

Hazelnut Chocolate Espresso Cookies

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Author: Emmily
Total Time: 32 minutes (plus chilling time)
Yield: 24 cookies
Diet: Gluten Free

Print Recipe

Description

These Hazelnut Chocolate Espresso Cookies are a decadent treat that combines rich hazelnut flavor, dark and milk chocolate chips, and a bold espresso kick. With a gluten-free base made from hazelnut flour, these cookies are both indulgent and unique. The white chocolate espresso drizzle adds the perfect finishing touch, making them a must-try for coffee and chocolate lovers alike.

Ingredients

Ingredients:

300 g hazelnut flour (unblanched)
60 g soft brown sugar
225 g unsalted butter, room temperature
1 tablespoon instant espresso powder
¼ teaspoon table salt
100 g mixed dark and milk chocolate chips
50 g white chocolate, melted (for drizzle)
½ teaspoon instant espresso powder (for drizzle, optional)

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Instructions

Instructions:

Prepare Baking Sheets: Line three baking sheets with parchment paper and set aside.
Cream Butter and Sugar: In a medium bowl, cream together the softened butter, brown sugar, and salt until light and fluffy (about 5 minutes).
Add Dry Ingredients: Mix in the hazelnut flour and 1 tablespoon of espresso powder until well combined.
Incorporate Chocolate Chips: Stir in the mixed chocolate chips until evenly distributed throughout the dough.
Shape Dough into Log: Transfer the dough onto a sheet of cling film and shape it into a log. Wrap tightly and refrigerate for at least 4 hours or overnight.
Preheat Oven: Preheat the oven to 160°C (320°F) with a fan setting.
Slice and Arrange Cookies: Unwrap the chilled dough, slice into 0.7 cm (¼ inch) thick discs, and place them on the prepared baking sheets.
Bake: Bake for 12 minutes, or until golden around the edges.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare Drizzle: Melt the white chocolate and, if desired, mix in ½ teaspoon of espresso powder.
Drizzle and Set: Drizzle the white chocolate espresso mixture over the cooled cookies and let it set before serving.

Notes

For a dairy-free version, swap out the butter and chocolate chips for dairy-free alternatives.
Add chopped hazelnuts for extra crunch or try almond flour as a substitute for a different flavor.
If you want these cookies sweeter, increase the sugar or add a splash of maple syrup or honey to the dough.

Prep Time: 20 minutes (plus 4 hours chilling time)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American