I know you were worried, but I’m here… not kidnapped, or mangled somewhere on the side of the road, or eaten by a tiger, or GOD FORBID cut off from my beloved internetz… and not only am I informing you of my non-death today, I’m also going to show you how to bake something! Woooo!!!
These cookies taste like those little Ferrero Rocher chocolate balls you get in your stocking at xmas! The original recipe, from Martha, didn’t call for chocolate chips, but they definitely need them. Eat these with your coffee in the morning, because who doesn’t like cookies for breakfast!?
Hazelnut Chocolate Espresso Cookies
Adapted from Martha
Here’s what you need:
2 cups flour
1 tsp baking soda
1 tsp salt
2 sticks butter
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 tsp Frangelico Hazelnut Liqueur
3 Tbsp instant espresso powder
2 cups hazelnuts, toasted and chopped coarsely
2 cups semisweet chocolate chips
Preheat to 375.
Whisk together flour, baking soda, and salt.
Beat butter and sugars until fluffy.
Add eggs one at a time.
Add espresso powder.
Your dough will be nice and stiff.
Gradually mix in the flour mixture.
Fold in hazelnuts and chocolate chips.
Drop big spoonfuls of dough onto baking sheets.
Bake 10 to 12 minutes until golden, rotating halfway through.