Hazelnut Espresso Cookies

espresso hazelnut cookies

If the culprit for my college “Freshman 15″  had to be named, it would be ridiculous amount of hazelnut lattes I consumed. When I lost the extra weight, I lost the taste for hazelnut flavoring and hazelnuts in general. Many many MANY years later, I saw this recipe and thought it could be a good test to see if the adult Tracy still liked hazelnuts—in moderation of course!  And yes, thanks to this recipe, I still do. If I had to do college over again, I would have made these cookies weekly!  I also wouldn’t have lived with my roommate who was the mayor of PSYCHOVILLE  for over 2 years, but we’ll save that for another time.

deeee lish us

These cookies are everything I look for in a cookie. They’ve got crispy crunchy edges with a nice chewy center. Such a great bite!  No need to worry, the espresso flavor isn’t too bold. It’s like a light buttery hazelnut latte with a few crunchy toasted nuts every now and then. There’s also a subtle hint of malt flavoring in them. I don’t know where that came from, but I enjoyed it immensely.

A few more notes about these cookies-

-The description in the Everyday Food: Fresh Flavors Fast cookbook says that these cookies are more of an adult cookie. NOT TRUE. Eleven of the twelve cookies I gave to my neighbor were eaten by her children. Those kids saved ONE for their mom. How ROTTEN!  Tell your kids that there’s spinach in them. Get their paws away from your cookies. Eat them during their nap time or when they are down for the night. Hide them where you hide their Christmas presents!   Seems Coop wanted to get his little fingers on them too… NO WAY!

coop can haz cookie?

-The scent that will fill your kitchen when you bake these resembles the smell of hot buttery pancakes served with a freshly brewed pot of coffee. Close your eyes and meditate on that one. Is there anything more comforting than that?  NOPE.

-They aren’t ridiculously sweet. Which is great! And that’s probably one of the reasons they are considered an adult cookie. If you want something on the sweeter side and want to indulge yourself even more, add some chocolate chips. DO IT.  I will if you do!

-Roasting the hazelnuts wasn’t as hard and annoying as I thought it would be. The skins peel right off if you use the technique described in the recipe! The steaming in the dish towel trick is pretty cool.

Let’s get started!

You lightly roast the hazelnuts in the oven first. They go into a dish towel to steam, when done.

hazelnuts about to be roasted.

Gather your ingredients for the cookie base.

ingredients

Get yourself some instant espresso powder. It’s great for baking and candy making.

instant espresso

Start by creaming your butter with sugars. I used dark brown sugar in this recipe instead of light.

heaven

Now add your espresso powder!

espresso enters the pic

Whip it up and add one egg at a time. Mix!

what's up egg

Here’s the de-skinning hazelnut process. The technique is described below. It’s super easy.

deskinning

Chop up the hazelnuts, so you have 2 cups total.

nut chopping

Mix the flour in with the wet ingredients.

dry with wet

And then mix in your nuts!  Go nuts!

hello chopped nuts

Drop them by rounded tablespoons onto your cookie sheet. Space them further apart than this. I had a few stick together…

cookie baking

And keep little baby hands off of your finished product. Kids hopped up on espresso? NOT GOOD.

caught red handed

Hazelnut Espresso Cookies

(recipe Everyday Food: Fresh Flavors Fast)

Makes 36

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 3 tablespoons instant espresso powder
  • 2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped
  1. Preheat oven to 375 degrees. In a meduim bowl, whisk together flour, baking soda, and salt. Set aside.
  2. With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
  3. With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
  4. Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.

To remove the skins of the hazelnuts:

Heat oven to 250 F degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins start to crack, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel and let steam for 5 minutes.  Rub the hazelnuts with the kitchen towel until most of the skins have come off. It’s OK if some are still on them. Discard skins

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18 Comments

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  • you had me at hazelnuts and espresso! (and i’m thinking a few chocolate chips wouldn’t be too bad either…) Oooh great post. thanks!

  • April 27, 2010

    Yum! I want these cookies now!! Off I go…

  • April 27, 2010

    Oh! The chubby elbow! As good as those cookies look, I’d rather take a taste of those dimples. :) The ONLY reasons I didn’t gain the freshman 15 were that I didn’t drink (have since made up for it), lived on the 4th floor of my dorm, and there was no good coffee in that little town.

    • April 28, 2010

      Oh snap! No good coffee in college?! BLASPHEMOUS!

  • April 27, 2010

    Wow, that looks so amazing! I’ll be picking up some hazelnuts now.

    • April 28, 2010

      I always have you running to the store for nuts!

  • Marci
    April 27, 2010

    These look incredible! What a great combination of flavors! Maybe a sprinkling of cinnamon on the top would be nice? I’ve just discovered your site recently and am so impressed. Visiting your site and seeing “what’s new” is now one of my favorite afternoon habits (when I need a quick escape from work). All the best to you…can’t wait to see what’s next!

    • April 28, 2010

      thanks for stopping by marci! I am glad I can help you with your afternoon surfing! Cinnamon sounds WONDERFUL! I am soo gonna do that next!

  • April 27, 2010

    These sound tantalizing!

    and how cute is that little dimpled elbow?! :)

  • April 29, 2010

    I am so glad I found your blog, it is so cute! These hazelnut cookies sound delicious..I wonder what they would taste like with nutella spread on top?!

    • April 29, 2010

      INSANELY good! Damn, you’ve pushed me over the edge!

  • May 3, 2010

    i think this might be one of my favorite (food) posts as far as photos go. the cookies look tasty too… i can’t wait to read your post on that dirty mayor of p-ville! xoxo

  • laura
    February 12, 2013

    A word to the wise. I really wanted to love these cookies. Espresso, hazelnuts, whats not to love? But… the final result was less than magnificent. The cookie was cakey (too much flour maybe?). After the first batch came out too dry, I cut the cooking time to 7 minutes and they were a little better but still kind of dry. My hubby did not like. At least my coworkers can always be counted on for some mercy cookie eating! Would not make again :(

    • Tracy
      February 12, 2013

      crazy!! mine came out really chewy and delicious. I wonder if your butter temperature might have been the problem?

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