¾ cup whole hazelnuts

3 ounces unsweetened chocolate, chopped

1/2 cup + 2 tbsp unsalted butter, at room temperature

1 ⅓ cups dark brown sugar, packed

2 large eggs

1 teaspoon vanilla

1 tablespoon instant coffee powder

1 ½ cups whole wheat flour

½ teaspoon baking soda

¼ teaspoon fine salt


1. Preheat oven to 350 degrees F.

2. Spread hazelnuts on a baking sheet and toast for 12 minutes. Cool, then rub off skins with a tea towel and roughly chop.

3. Melt chocolate in microwave, stirring every 10 seconds and set aside. Cream butter and sugar together until smooth. Beat in eggs. Stir vanilla and instant coffee together and add to butter mixture. Stir in melted chocolate.

4. In a separate bowl, combine flour, baking soda and salt and add to butter mixture to combine. Stir in chopped hazelnuts. Drop by large tablespoonfuls onto a parchment-lined baking tray and bake for 12 to 15 minutes, until just lightly crisp around the edges but the cookies should be chewy in the center.

See more: Bake, Picnics, Chocolate, Dessert, Snack

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