Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Chocolate Hazelnut Cookies with Espresso Salt
Chocolate hazelnut cookies are elevated with a sprinkling of espresso salt.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings:
24
Ingredients
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
Instructions
Preheat oven to 350°F.
If your hazelnuts have skins, toast them in a skillet over medium heat, shaking gently. The skins will slip off. Let cool before processing.
Pulse nuts in a food processor until nuts are about pea-sized.
Cream together butter and sugar until fluffy, then mix in vanilla and egg. Stir in flour and hazelnuts.
Scoop dough out by the tablespoon onto parchment-lined baking sheets. Gently press down slightly on each cookie. Bake for 12-15 minutes.
Melt chocolate and butter together in a small saucepan or in a microwave, whisking to thoroughly combine.
Top each cookie with a spoonful of chocolate. Sprinkle with a pinch of Espresso Brava Sea Salt.
Let cookies cool, and if desired, put in the refrigerator to firm up chocolate. Store in a covered container.