Espresso Dark Chocolate Chip Cookies with Hazelnuts (Bakery-Style)
As an Amazon Associate I earn from qualifying purchases.
The Cookie for Chocolate Lovers Who Like It Bold
There’s a lot going on here, in the best way. Espresso powder melts straight into the dough, sharpening the chocolate flavor without turning the cookies bitter. Dark chocolate chunks stay melty and rich, while chopped hazelnuts bring crunch and that unmistakable nutty warmth that pairs so well with coffee notes.
Here’s how they come together:
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
- Cream butter, sugars, and espresso until light and fluffy
- Mix in the egg and vanilla
- Add the dry ingredients just until combined
- Fold in dark chocolate and chopped hazelnuts
- Chill the dough so the cookies bake thick
- Scoop and bake until lightly golden on top
The chill time matters. It keeps the cookies from spreading too much and gives you thick centers with crisp edges. Baking them just until the tops turn golden keeps the interiors soft while letting the chocolate stay molten.
These cookies bake quickly, making them easy to fit into a busy day, but the flavor feels anything but rushed. They’re rich, balanced, and ideal if you like your desserts leaning more grown-up than sugary.
Espresso Dark Chocolate Chip Cookies with Hazelnuts
Ingredients
- 1/2 cup butter, room temp
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour or 1.1 GF flour
- 2 tsp arrowroot powder
- 1 tsp baking powder
- 1 cup dark chocolate
- 1 cup hazelnuts, chopped
- 1 tsp ground espresso
Instructions
- 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!