These cookies are built for anyone who loves the rich aroma of freshly brewed espresso and the indulgence of warm, melty chocolate. The dough is infused with espresso powder and a touch of hazelnut extract, creating a deep, aromatic base that feels instantly comforting. As the chocolate chunks melt into glossy pockets and the sea salt flakes hit the surface, each cookie transforms into a sophisticated, coffeehouse-inspired treat. Soft in the center, slightly crisp at the edges, and finished with a gourmet flourish of sea salt, these cookies bring elevated flavor without any added nuts—just pure, bold, chocolate–espresso bliss.

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Hazelnut Espresso Cookies with Chocolate Chunks & Sea Salt

These Hazelnut Espresso Cookies deliver bold, aromatic flavor in every bite. Espresso powder infuses the dough with deep coffee richness, while hazelnut extract adds a smooth, warm sweetness that enhances the cookie’s depth. Pools of melted chocolate chunks create a luxurious contrast to the robust espresso, and a pinch of flaky sea salt sharpens the flavors for a perfectly balanced finish. Soft in the center with lightly crisp edges, these cookies feel indulgent, modern, and bakery-worthy—ideal for coffee lovers or anyone craving a chocolate-forward cookie with a sophisticated twist.

Course Bakery-Style Cookies, Coffee-Flavored Treats, Cookies, Dessert, Gourmet Cookies, Holiday Baking

Cuisine American, Coffeehouse-Inspired, Contemporary Dessert, Modern Bakery Style

Keyword bakery style cookies, chocolate chunk cookie recipe, chocolate chunk espresso cookies, coffee flavored cookies, espresso cookie recipe, espresso dessert recipes, gourmet cookie recipe, hazelnut espresso cookies, hazelnut extract cookies, holiday cookie ideas, modern cafe cookies, nut-free hazelnut cookie recipe, sea salt chocolate cookies, soft espresso cookies, winter cookie baking

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill time (recommended) 30 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 22 cookies

Calories 215kcal

Cost $10 per batch

Equipment

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Baking Sheets
• Parchment paper or silicone baking mats
• Cookie scoop (1.5–2 tbsp recommended)
• Cooling rack
• Small bowl for flaky sea salt
• Airtight container for storage

Ingredients

Dry

• 2 ¼ cups all-purpose flour
• 1 tbsp cornstarch for tenderness — optional but recommended
• ½ tsp baking soda
• ½ tsp fine salt
• 2 –3 tsp espresso powder to taste — bold & noticeable flavor

Wet

• ¾ cup unsalted butter softened
• ¾ cup light brown sugar packed
• ½ cup white sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 ½ tsp hazelnut extract
• 1 tsp espresso extract optional for extra depth

Mix-Ins

• 1 cup semi-sweet chocolate chunks roughly chopped for uneven melty pools
• ½ cup toasted hazelnuts coarsely chopped (optional)

Finish

• Flaky sea salt for topping
• Extra chocolate chunks for pressing into tops

Instructions

Prep

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment or silicone mats.

Cream butter + sugar

• Beat butter, brown sugar, and white sugar for 2–3 minutes until creamy and light.
• Add eggs & flavor
• Mix in egg + yolk, then add vanilla, hazelnut extract, and espresso extract if using.

Combine dry ingredients

• Whisk together flour, cornstarch, baking soda, fine salt, and espresso powder.
• Add dry mixture to wet and mix until just combined — do not overmix.

Fold in mix-ins

• Stir in semi-sweet chocolate chunks and toasted hazelnuts evenly.

Scoop

• Portion 1.5–2 tbsp scoops of dough.
• Press a few extra chocolate pieces on top for a bakery look.

Bake

• Bake 10–12 minutes, until edges are set but centers still soft.
• Immediately sprinkle flaky sea salt on warm cookies.

Cool

• Rest on tray 5 minutes, then transfer to a rack to finish setting.

Notes

• Use high-quality espresso powder
  Espresso powder varies widely in strength. Brands like Medaglia d’Oro or King Arthur give the deepest flavor. If yours is mild, use the full 3 teaspoons.
• Hazelnut extract adds flavor without nuts
  It delivers that warm, nutty depth without adding actual hazelnuts, keeping the cookie nut-free while still capturing hazelnut latte vibes.
• Chocolate chunks melt better than chips
  Roughly chopping chocolate creates uneven melt pockets that enhance the texture and richness far more than uniform chips.
• Cornstarch creates a softer, thicker cookie
  It helps the dough stay tender and prevents the cookies from drying out. Optional, but very recommended.
• Chill for thickness
  A short 20–30 minute chill helps prevent spreading and intensifies the espresso and hazelnut flavors.
  Skip it only if you want thinner, flatter cookies.
• Salt flakes matter
  Add flaky sea salt while the cookies are still warm so it sticks. The salt helps cut sweetness and balances the deep espresso notes.
• Avoid overbaking
  Pull the cookies when the edges are set but the centers still look soft. They continue baking on the tray and stay extra tender.
• Storage
  Store in an airtight container for 3–4 days at room temperature. The espresso flavor deepens by day two.
• Freeze-friendly
  Freeze dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.