Do you ever just bake for yourself? Either as a reward, or to cheer yourself up? These Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts are so good, you’ll be tempted not to share.
Sometimes you just have to treat yourself. These cookies were my gift to myself while my husband was out of town. If there's no one there to see you devouring the cookies, they really don't count, right?
Let's Talk Chocolate
These fully loaded Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts are oozing with chocolate. When it comes to Dairy Free chocolate you want to ensure you're choosing quality ingredients rich in cocoa beans and cocoa butter.
For this recipe I am using Valrhona baking chocolate. Creators of artisanal premium chocolates, Valrhona ensures their quality from cocoa beans to production. Opening their own plantains in Venezuela and the Dominican Republic they start from the ground up creating complex and balanced flavors.
Using baking chocolates instead of traditional chocolate chips will give you that luxurious molten true chocolate flavor in every bite. These cookies are an experience, from crunchy chunks of hazelnuts to that creamy sumptuous chocolate.
The Scoop on Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts
These cookies are as easy as they are comforting and satisfying. Let's break down the components and steps so you're on your way to baking the ultimate treat...for yourself and those you love!
First, ingredients matter. I've already mentioned the cholate but let's talk about a good portion of the dough, the flour. I am using Bob's Red 1 to 1 Gluten Free flour. This takes out the guesswork of adding starches and xanthan gum and literally measures the same for any recipe calling for AP flour.
Next up, make sure your Dairy Free butter is at room temperature. This will ensure your dough mixes evenly and quickly. You don't want to over mix and this step helps everything come together easily preventing that.
Have that delectable cookie dough all mixed up? Now time to let it chill! I recommend chilling your dough for at least an hour, but you can prepare your dough the night before and bake it the next day.
Ice cream scoops are just for your favorite icy treat. To make sure each cookie is the same size so they bake up evenly, use an ice cream scoop.
Looking for more ideas for a sweet treat? Make sure you check out my recipe for Gluten Free Raspberry-Orange Bread Pudding. Now let's bake Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts!
Gluten Free Espresso Dark Chocolate Chip Cookies with Hazelnuts
- Mixing Bowl
- Cookie Sheet
- Parchment paper
- ½ cup Dairy Free butter, room temp
- ½ cup brown sugar
- ⅓ cup sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 1 ½ cups Gluten Free 1.1 flour
- 2 tsp arrowroot powder
- 1 tsp baking powder
- 1 cup dark chocolate
- 1 cup hazelnuts, chopped
- 1 tsp ground espresso
- In a mixing bowl add the dairy free butter, sugar, and espresso. Beat for 5 minutes until light and fluffy.
- Mix in the egg and vanilla and stir until combined.
- Add all of the dry ingredients and mix until just combined. Do not over mix.
- Fold in the chocolate and hazelnuts.
- Chill the dough in the refrigerator for at least an hour.
- Preheat oven to 350 degrees.
- Line baking sheet with a piece of parchment paper.
- Using a 2" scoop, evenly scoop your dough and space out on the cookie sheet.
- Bake for 10-13 minutes until tops are lightly golden brown.
- Remove from the pan and allow to cool on baking racks. Enjoy!
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