Chocolate Hazelnut Espresso Cookies

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Chocolate Hazelnut Espresso Cookies
Prep Time
15 mins
Cook Time
13 mins
Yield
36 cookies
Recipe by: Caroline Brody, "Your Best Recipe" Contest Semi-Finalist

It's hard to just eat one! Hazelnuts add a great crunch to these soft cookies.

Ingredients

  • 10 ounces dark chocolate
  • 2 Eggland's Best eggs (large)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons espresso powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups hazelnuts, chopped

Nutrition

Serving Size
1 Cookie
Calories
99
Fat
7g (59% calories from fat)
Cholesterol
11mg
Sodium
15mg
Carbohydrates
9g
Dietary Fiber
1g
Protein
2g
Preparation

Preheat oven to 350 degrees; line cookie sheet with parchment paper.

Whisk eggs, sugar, and vanilla in a small bowl and set aside.

In another bowl, combine flour, baking powder, espresso powder, and salt; set aside.

Melt butter and chocolate in the top half of a double boiler*, stirring frequently. When melted, remove from heat and slowly stir in egg mixture.

Add flour mixture and hazelnuts to chocolate mixture and blend well.

Spoon rounded tablespoons of cookie dough on the prepared baking sheet, and bake for 11-13 minuts or until the cookie surfaces look dry.

Allow to cool slightly before serving.

*Note: If you do not have a double boiler, you can create one simply by placing a heavy, heat-safe glass bowl on top of a saucepan of boiling water.  When water begins to boil, reduce to a simmer, and place ingredients in the bowl to melt slowly.

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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