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.
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.