Coffee Hazelnut cookies
This is a delicious twist on my chocolate chip cookies – the deep coffee flavour perfectly balances out the sweetness of the white chocolate and complements the roasted aroma of the candied hazelnuts – simply delicious!
INGREDIENTS
DIRECTIONS
for the dough
90g
90g
unsalted butter
browned butter
To brown the butter, heat it in a pan over medium-high heat until the milk proteins start to caramaelise and precipiatate, and let it cool down completely before continuing
200g
100g
2 tsp
½ tsp
1
3 tbsp
1 tbsp
3 drops
white sugar
brown sugar
vanilla extract
salt
egg
coffee concentrate
Frangelico
Hazelnut drops
Combine butter (browned and regular, making sure the total adds up to 180g), egg, vanilla sugar, salt, and both sugars in a large bowl and mix until light and fluffy
For the coffee concentrate, mix about 2-3 tbsp of instant coffee with 3 tbsp hot water (The Frangelico and hazelnut drops are optional, but I do love that they really bring out the hazelnut flavour of the cookies a bit more)
375g
1 tsp
flour
baking powder
Mix in the dry ingredients
200g
200g
white chocolate
Carefully fold in the roughly chopped candied hazelnuts and white chocolate (I like to chop about a quarter each really fine, so that it part of it almost completely incorporates with the dough)
baking
- For best results, store the dough in the fridge for a good 24-36 hours (this really brings out the caramel flavors)
- Preheat oven to 180°C / 356°F and line two baking sheets with parchment paper
- Get the dough from the fridge, roll them into little balls, and flatten them out a bit (also make sure to leave quite some room between the cookies so they don’t merge into a huge monster cookie)
- Bake them for 8-10 minutes or until the edges look golden brown (the cookies will still be very soft at this point)
tips & tricks
PERFECTLY ROUND COOKIES
As soon as the cookies are out of the oven, grab a glass or small bowl with a diameter slightly larger than your cookies, place it over your cookies (rim down) and give each cookie a little circular shake
MOST DELICIOUS DESSERT
The only thing better than freshly baked cookies, is warm cookie dough straight out of the oven with some ice cream.
For the perfect dessert, press some cookie dough in a small ramekin and bake it at 180°C / 356° F for about 6-8 minutes and serve it right away with a dollop of vanilla ice cream.
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