Hazelnut Espresso Cookies

Lately I’ve been craving soy lattes like it’s going out of style.  But sticking to my calorie allotment on My Fitness Pal has prevented me from indulging.

So clearly the only solution is to substitute one vice for another.  This reasoning led me on a hunt for instant espresso powder.  Not that this journey led me down a path of fewer calories, mind you…

One package of hazelnuts and the usual cookie suspects later, I created a recipe for Hazelnut Espresso Cookies.  If the Cookie Monster had a sophisticated adult cousin, these hazelnut espresso cookies would have been Mr. Sophisticated Cookie Monster’s favorite.

Hazelnut_espresso_cookies_recipe_baked_cookies_with_hazelnut_and_espresso

This recipe was a complete worrisome experiment that thankfully turned out wonderfully!

I handed out a bunch of cookies to my friends to make sure I wasn’t just delusional with hope that these cookies were as lovely as I thought they were.  Luckily it was confirmed by my friends.  That, or my friends are too sweet to tell me the truth, “…oh, honey…”

Make these for an afternoon latte or coffee with friends.  Make a vanilla ice cream sandwich out of these lovelies.  Eat three of them as you stare in the fridge and decide what to make for dinner …or breakfast.

Hazelnut_espresso_cookies_recipe_baked_cookies_with_hazelnut_and_espresso_ice_cream_sandwich

These totally hit that afternoon sweet tooth craving…  Just make a batch for emergencies purposes.  They are just as comforting as a nice hot latte.  Or pair the two together…because you love yourself and you deserve it!

Espresso Hazelnut Cookies Recipe

½ cup Butter, softened
¾ cup Brown Sugar
¼ cup Sugar
1 Egg
1 Egg Yolk
2 tsp Vanilla Extract
1 ½ cup All-Purpose Flour
1 ½ Tbsp Instant Espresso Powder
½ tsp Baking Soda
¼ tsp Salt
1 ½ cup Ground Hazelnut

In a medium bowl, combine flour, espresso powder, baking soda, and salt.  In a separate bowl, cream butter and sugar together.  Beat in egg and egg yolk until fluffy.  Mix in vanilla extract.  In thirds, mix the dry ingredients. Mix until well combined.  Lastly, mix in ground hazelnuts.  Refrigerate for at least 45 minutes.

Preheat oven to 350°F.  Drop dough 2 inches apart using a cookie scoop, or by rounded teaspoons.  Bake for 9-11 minutes.

For crispier cookies:  Bake on the middle rack.

For chewy cookies:  Bake on the upper third rack.

Enjoy!

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