Every now and then, a recipe feels like a warm hug on a chilly day, and these Brown Butter Hazelnut Espresso Chocolate Chip Cookies are just that. As I stood in my kitchen whisking together dark brown sugar and rich, nutty hazelnut flour, the intoxicating aroma of browned butter enveloped me, transporting me to a cozy café I frequented in my youth. Beneath the heavenly layers of espresso and hazelnuts, the decadent chocolate chunks call out for my attention, promising a burst of flavor with every bite.
The best part? These cookies aren’t just delicious; they’re a labor of love that offers simplicity amidst the hustle of everyday life. They’re ideal for those busy weeknights when fast food just won’t cut it. Whether you’re looking to impress guests or simply indulge in a well-deserved treat after a long day, this recipe delivers home-cooked comfort with a gourmet flair. So, roll up your sleeves and let’s set the stage for a cookie experience that transcends the ordinary!
Why are Brown Butter Hazelnut Espresso Chocolate Chip Cookies a must-try?
Heavenly aroma: The moment you start browning the butter, your kitchen transforms into a delightful haven filled with warm, nutty scents.
Unique flavor combination: The blend of hazelnuts, dark chocolate, and espresso creates a blissful symphony of taste in every bite.
Versatile treat: Perfect for cozy nights in, impressive dinner parties, or anytime you crave something special that lifts your spirits.
Feel-good indulgence: With simple ingredients and straightforward steps, you can enjoy gourmet cookies without the hassle.
Upgrade your baking game and bring joy to your loved ones with these delightful cookies!
Brown Butter Hazelnut Espresso Chocolate Chip Cookie Ingredients
For the Cookie Dough
• All purpose flour – helps create the perfect chewy texture.
• Cinnamon – adds warmth and complements the chocolate beautifully.
• Table salt – enhances all the flavors in your cookie.
• Baking soda – helps your cookies rise, giving them a soft texture.
• Espresso powder – brings out the rich chocolate flavors and adds subtle depth.
• Hazelnuts – lends a crunchy texture and nutty flavor to each bite.
• Dark brown sugar – infuses the cookie with moisture and a rich caramel taste.
• White sugar – balances sweetness and helps with texture.
• Unsalted butter – browning this transforms it into a nutty magic that elevates your cookies.
• Egg – binds the ingredients together and provides structure.
• Vanilla extract – the secret ingredient that rounds out the flavor profile.
For the Toppings
• Lindt chocolate – 70% cocoa brings rich flavor and pairs wonderfully with hazelnuts.
• Flaky sea salt – a sprinkle on top enhances sweetness and adds a touch of sophistication.
• Edible gold flakes (optional) – a luxurious touch that makes your cookies shine.
Embrace the joy of baking with these Brown Butter Hazelnut Espresso Chocolate Chip Cookies and treat yourself and your loved ones to something truly delightful!
How to Make Brown Butter Hazelnut Espresso Chocolate Chip Cookies
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Preheat your oven: Start by preheating your oven to 350°F. Spread the hazelnuts on a lined baking sheet and roast them for 8-10 minutes until fragrant. Let them cool for about 10 minutes after roasting.
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Skin the hazelnuts: Gently rub the cooled hazelnuts with a dish towel to remove their skins. Reserve 1/3 cup of the roasted hazelnuts for topping later.
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Make hazelnut flour: In a food processor, blend the remaining hazelnuts until they reach a fine sand texture, creating hazelnut flour. Pack 3/4 cup of this flour into a measuring cup.
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Brown the butter: In a small saucepan over medium heat, melt the unsalted butter and continue cooking for 7-10 minutes until it turns golden brown, releasing a nutty aroma. Stir in the hazelnut flour for 30-45 seconds.
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Cool the mixture: Transfer the brown butter and hazelnut flour mixture to a large mixing bowl. Add 1 tablespoon of ice cold water, mixing well. Allow this to cool completely.
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Chop hazelnuts: Take the reserved 1/3 cup of toasted hazelnuts and split them in half. Chop the other half into small chunks for the cookie dough.
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Prepare the chocolate: Chop the Lindt chocolate bar in half. Set aside one half for the topping and chop the other half into small chunks for mixing into the dough.
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Mix the wet ingredients: Once the brown butter mixture has cooled, whisk in the dark brown sugar and white sugar until well combined. Add the vanilla extract and egg, mixing until completely incorporated.
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Mix the dry ingredients: In a separate medium bowl, combine all-purpose flour, salt, cinnamon, and espresso powder. Stir until well mixed.
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Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the small chocolate chunks, spreading them evenly throughout the dough.
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Chill the dough: Refrigerate the cookie dough mixture for 30-45 minutes to help it firm up.
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Scoop the dough: Using a large cookie dough scoop (approximately 62-65g), drop dollops of dough onto a lined baking sheet, preparing a total of 10 cookies.
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Add toppings: Top each cookie with large chunks of chocolate and hazelnut halves (3 halves per cookie). Sprinkle chopped hazelnut chunks on top for extra crunch.
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Hydrate the dough: Transfer the cookie dough tray to the fridge, allowing it to hydrate for 12-24 hours. This step is crucial for achieving the perfect texture.
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Preheat for baking: When ready to bake, preheat your oven to 375°F. Line a parchment baking tray and prepare to bake the cookies!
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Bake and enjoy: Bake the cookies in the preheated oven for 12-14 minutes or until they turn golden brown. Once out of the oven, sprinkle them with flaky sea salt and dive into the deliciousness!
Optional: For a touch of elegance, consider garnishing with edible gold flakes.
Exact quantities are listed in the recipe card below.
What to Serve with Brown Butter Hazelnut Espresso Chocolate Chip Cookies?
Creating a delightful atmosphere for enjoying these cookies will elevate your experience to a whole new level.
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Freshly Brewed Coffee: The rich flavors of your cookies harmonize perfectly with a cup of deep, aromatic coffee, enhancing their decadent taste. Sip while savoring each bite!
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Vanilla Ice Cream: Indulge in a scoop of creamy vanilla ice cream alongside the warm cookies for a delightful contrast in temperature and texture. It’s the ultimate decadent duo!
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Chocolate Milk: For a nostalgic twist, pair these cookies with a glass of rich chocolate milk. The sweetness complements the cookies’ nuttiness while making a fun, indulgent snack.
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Hazelnut Milk: Embrace the nutty profile by serving these cookies with a glass of creamy hazelnut milk, enhancing the flavors of both the drink and cookies harmoniously.
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Fruit Compote: A tart fruit compote, like raspberry or cherry, can cut through the sweetness of the cookies, providing a burst of flavor that delightfully contrasts with the rich textures.
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Cheese Platter: Incorporate a cheese board with aged gouda or brie to balance the sweetness with savory notes, making it an intriguing ensemble for a gathering.
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Red Wine: A fruity red wine can elevate your cookie experience, offering a sophisticated twist that pairs beautifully with the espresso and chocolate flavors.
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Nutty Trail Mix: Serve some lightly sweetened nutty trail mix on the side, giving a crunchy texture to accompany the chewy cookies, making snack time a more delightful adventure.
Expert Tips for Brown Butter Hazelnut Espresso Chocolate Chip Cookies
- Chill for Success: Allowing the cookie dough to chill for 12-24 hours helps enhance the flavors and improves the texture. Don’t skip this step!
- Brown Butter Care: Watch the butter closely while browning; too long can lead to burnt flavors instead of the rich, nutty taste you crave.
- Evenly Sized Cookies: Use a large cookie dough scoop (62-65g) for uniform cookies that bake evenly. This minimizes variations in cooking time.
- Topping Technique: Don’t just throw on chocolate and hazelnuts; arrange them artfully! This not only looks beautiful but ensures every cookie has a balanced taste.
- Espresso Powder Usage: Quality matters! Use a finely ground espresso powder to avoid any gritty texture in your Brown Butter Hazelnut Espresso Chocolate Chip Cookies.
- Taste Before Serving: Let the cookies cool before diving in! This allows the flavors to set and intensifies the chocolate and hazelnut experience.
Make Ahead Options
These Brown Butter Hazelnut Espresso Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by chilling it in the fridge, which enhances the flavors and texture. Simply bring the dough components together as instructed, and before placing it in the fridge, roll it into balls and line them on a baking sheet. Then, cover it tightly with plastic wrap to maintain its freshness. When you’re ready to bake, preheat your oven, and follow the baking instructions as if you had just made the dough—resulting in cookies that are just as delicious and ready to impress!
Brown Butter Hazelnut Espresso Chocolate Chip Cookie Variations
Feel free to make this recipe your own, adding twists that excite your palate and spark joy in your kitchen!
- Nut-Free: Substitute hazelnuts with sunflower seed butter for a creamy, nut-free alternative that maintains a similar texture.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour to accommodate gluten sensitivities while keeping the cookies delightful.
- Dairy-Free: Use coconut oil or dairy-free butter alternative to brown, ensuring the cookies remain just as rich and flavorful without dairy.
- Sweetener Swap: Try using maple syrup or agave nectar instead of granulated sugars, providing a natural sweetness with a hint of flavor.
- Espresso Boost: If you’re an espresso lover, add an extra teaspoon of espresso powder for a more robust coffee flavor that sings to your soul.
- Fruit Fusion: Fold in some chopped dried cherries or cranberries to add a tartness that beautifully contrasts the sweet chocolate and nutty flavors.
- Spicy Kick: Mix in a pinch of cayenne pepper or chili powder for a surprising heat that balances the sweetness and adds depth.
- Boozy Delight: Add a splash of bourbon or coffee liqueur to the wet ingredients for an adult twist that enhances complexity in flavor.
Experiment with these variations to discover your perfect cookie adventure!
How to Store and Freeze Brown Butter Hazelnut Espresso Chocolate Chip Cookies
Room Temperature: Store baked cookies in an airtight container for up to 3 days to maintain freshness and texture.
Fridge: For longer-lasting cookies, keep them in the fridge for up to one week in an airtight container, ensuring they stay chewy and delicious.
Freezer: Freeze unbaked cookie dough scoops for up to 3 months. Simply place them on a baking tray to freeze individually, then transfer to a zip-top bag.
Reheating: To enjoy that freshly baked taste, reheat cookies in a preheated oven at 350°F for 5-7 minutes before serving.
Brown Butter Hazelnut Espresso Chocolate Chip Cookies Recipe FAQs
How do I choose ripe hazelnuts?
Absolutely! Look for hazelnuts that are firm, round, and have no dark spots. If they are too dry or shriveled, they may not have the flavor you desire. Fresh hazelnuts typically have a slightly sweet aroma.
What’s the best way to store baked cookies?
Airtight containers are your best friend! Store your freshly baked Brown Butter Hazelnut Espresso Chocolate Chip Cookies at room temperature for up to 3 days. For longer durations, they can be refrigerated in an airtight container for up to one week while retaining their chewy texture.
Can I freeze the cookie dough?
Certainly! To freeze unbaked scoops of cookie dough, place them on a baking tray lined with parchment paper and freeze them until solid (about 1-2 hours). Once frozen, transfer the dough balls to a zip-top freezer bag and store for up to 3 months. When you’re ready to bake, simply bake them straight from the freezer, adding an extra minute or two to the baking time.
What if my cookies spread too much?
Very! If your cookies spread excessively, it could be due to warm dough. Make sure to chill your cookie dough for the recommended 12-24 hours. Additionally, check that your butter is cooled adequately before mixing with sugars; hot butter can lead to too much spreading. You might also consider adding a bit more flour to balance it out.
Are these cookies safe for my pets?
Unfortunately, no! While hazelnuts are not toxic, the chocolate in these cookies is not safe for pets, especially dogs, as it can be harmful to them. Always keep your freshly-baked treats away from curious paws!
Indulge in Brown Butter Hazelnut Espresso Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spread the hazelnuts on a lined baking sheet and roast them for 8-10 minutes until fragrant. Let them cool for about 10 minutes.
- Gently rub the cooled hazelnuts with a dish towel to remove their skins. Reserve 1/3 cup of the roasted hazelnuts for topping later.
- In a food processor, blend the remaining hazelnuts until they reach a fine sand texture, creating hazelnut flour. Pack 3/4 cup of this flour into a measuring cup.
- In a small saucepan over medium heat, melt the unsalted butter and continue cooking for 7-10 minutes until it turns golden brown, releasing a nutty aroma. Stir in the hazelnut flour for 30-45 seconds.
- Transfer the brown butter and hazelnut flour mixture to a large mixing bowl. Add 1 tablespoon of ice cold water, mixing well. Allow this to cool completely.
- Take the reserved 1/3 cup of toasted hazelnuts and split them in half. Chop the other half into small chunks for the cookie dough.
- Chop the Lindt chocolate bar in half. Set aside one half for the topping and chop the other half into small chunks for mixing into the dough.
- Once the brown butter mixture has cooled, whisk in the dark brown sugar and white sugar until well combined. Add the vanilla extract and egg, mixing until completely incorporated.
- In a separate medium bowl, combine all-purpose flour, salt, cinnamon, and espresso powder. Stir until well mixed.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the small chocolate chunks, spreading them evenly throughout the dough.
- Refrigerate the cookie dough mixture for 30-45 minutes to help it firm up.
- Using a large cookie dough scoop (approximately 62-65g), drop dollops of dough onto a lined baking sheet, preparing a total of 10 cookies.
- Top each cookie with large chunks of chocolate and hazelnut halves (3 halves per cookie). Sprinkle chopped hazelnut chunks on top for extra crunch.
- Transfer the cookie dough tray to the fridge, allowing it to hydrate for 12-24 hours. This step is crucial for achieving the perfect texture.
- When ready to bake, preheat your oven to 375°F. Line a parchment baking tray and prepare to bake the cookies!
- Bake the cookies in the preheated oven for 12-14 minutes or until they turn golden brown. Once out of the oven, sprinkle them with flaky sea salt and dive into the deliciousness!