Hazelnut Choco-Espresso Cookies

Hazelnut Choco-Espresso Cookies

3 cups (36 ounces) semisweet ‘mini’ chocolate chips
1/2 C. or 1 stick unsalted butter, cut into small cubes (melts faster & blends better if cut-up)
3 large eggs or 2 jumbos
1 cup extra- fine granulated sugar
2 1/2 teaspoons finely ground dark-roast coffee beans (see notes about coffee beans)
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped (not too fine) hazelnuts

Preheat oven to 350°F and grease cookie baking sheets.

Set one (1) cup of the chocolate chips to the side for final mixing. (don’t forget!)

Melt 2 cups of the chocolate chips and the butter and stir until blended and smooth. I would suggest a double broiler but a microwave will suffice provided you do-not over zap it and DO stop to stir in between total time it takes to melt the mixture.

In a smaller bowl, sift the flour, salt, and baking powder together. Set aside.

In a large bowl, mix the eggs, ground coffee beans, and sugar using a mixer on high. Beat until the mixture if pale in color and thick in consistency. Should take about 2 1/2 to 3 minutes. Once that is finished, add your chocolate/butter mixture by beating it in with your mixer.

Next, gradually add the flour mixture you have set aside, stirring as you add it. (do not use that mixer on this) Once you have that combined add the remaining cup of chocolate mini chips you’ve set aside and the hazelnuts. Stir them in until combined. Will probably look a bit lumpy. That’s a good thing!

Using a tablespoon or cookie-dough scoop, drop each heaping spoonful of mixture onto baking sheets. Place the dough about 2 inches apart. Place cookie sheet on middle rack in your oven and bake 8 to 10 minutes, or until cracks start to form on top and the cookie has puffed. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

Note: Coffee beans are much better if you are able to grind them fresh. The taste of fresh grind is evident even in the cookie. If you are not able to grind the beans yourself, a good pre-ground espresso or Italian grind will satisfy. Also, if you can not use hazelnuts (sort of takes away from the idea of the cookie, though) try almonds or macadamias. Walnuts are good but, blah.

I will try to make these again next week and take a photo for you so you can see them. Reminds me of a fudge cookie.

If you try this recipe, I would love to have you post with your thoughts.

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Honestly, I have no idea what sort of calories are in these cookies but if I were to guess, I would probably faint. Oh come on… it can’t be that bad! 😉

© Original Cookie Recipe by: coffeesage