Fudge Hazelnut Espresso Cookies

Fudge Hazelnut Espresso Cookies - made November 26, 2020 from Grab the Mangos

I don't drink coffee or espresso but I always seem to have a container of espresso powder so I can try recipes like this one. Coffee (or espresso) pairs well with chocolate to bring out the chocolate flavor. Depending how much you add, you can also balance to bring out the coffee flavor. Espresso is stronger in flavor than coffee so this definitely had the espresso flavor profile as much as the chocolate profile.

The dough was easy to work with and the cookies didn't spread too much. As always, I baked them from frozen dough. I modify all of the recipes I try to portion the dough into cookie dough balls, freeze and bake from frozen dough, no matter what the original recipe says. You can skip that step and bake as soon as you make the dough but I can't guarantee how thick or thin your cookies will turn out. 

It's also easier to avoid overbaking cookies if you bake from frozen dough. I like my cookies underbaked so it's an easy choice for me to make. 

1 cup semisweet chocolate chips

3/4 cup butter

2 teaspoons espresso powder

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips

1. In the top half of a double boiler set over hot water, melt butter and chocolate chips, whisking until melted, smooth and combined. Add the espresso powder and stir to dissolve.
2. In a large mixing bowl, combine the melted butter-chocolate mixture with the brown sugar and granulated sugar. Add eggs, one at a time, beating briefly after each addition to combine. Add vanilla.
3. In a separate bowl, whisk together the flour, baking powder and salt. Add to chocolate mixture in two additions, mixing briefly after each addition until just combined. Fold in chocolate chips.
4. Portion into dough balls, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 10-12 minutes or until edges are set and middles no longer look raw or shiny.