Chocolate Hazelnut Cookies with Espresso Salt

Author: Megan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Servings: 24
Chocolate Hazelnut Cookies with Espresso Salt
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  • 1 cup whole hazelnuts
  • ½ cup salted butter , softened
  • ½ cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 large egg
  • 4 ounces chopped chocolate
  • 2 tablespoons butter
  • Espresso Brava Sea Salt


  1. Preheat oven to 350°F.
  2. If your hazelnuts have skins, toast them in a skillet over medium heat, shaking gently. The skins will slip off. Let cool before processing.
  3. Pulse nuts in a food processor until nuts are about pea-sized.
  4. Cream together butter and sugar until fluffy, then mix in vanilla and egg. Stir in flour and hazelnuts.
  5. Scoop dough out by the tablespoon onto parchment-lined baking sheets. Gently press down slightly on each cookie. Bake for 12-15 minutes.
  6. Melt chocolate and butter together in a small saucepan or in a microwave, whisking to thoroughly combine.
  7. Top each cookie with a spoonful of chocolate. Sprinkle with a pinch of Espresso Brava Sea Salt.
  8. Let cookies cool, and if desired, put in the refrigerator to firm up chocolate. Store in a covered container.

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