Espresso and Hazelnut Chocolate Chip Cookies

Servings

12-15 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped hazelnuts
• 2 tbsp instant espresso powder

Instructions

Preheat Oven and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Together Butter and Sugars

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

Beat in Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract.

Mix in Dry Ingredients

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Stir in Chocolate Chips and Hazelnuts

Stir in the chocolate chips and hazelnuts.

Add Espresso Powder

Add the espresso powder and stir until well combined.

Scoop Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake Cookies

Bake for 10-12 minutes or until the edges are lightly golden brown.

Cool Cookies

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.