These Decadent Fudge Hazelnut Espresso Cookies are phenomenal!! They have become some of our go to favorite cookies. I mean who doesn’t love these flavors? It’s honestly hard to make these last even a few days in our house. They go so well with some morning coffee… you know, if you’re into that whole dessert for breakfast thing like you should be!
Cookies may just be one of the most perfect desserts created for children. Honestly they are easily hideable, easily splittable, and come in set portions already for them. Needless to say we love baking cookies in our house.
We started these off thinking we could just make some chocolate chip cookies to satisfy our cravings. My daughter decided she wanted actual chocolate cookies though and who am I to argue with that? So we sat in our kitchen picking the flavors we wanted for our cookies. Of course it was a mess and the kitchen pretty much exploded with ridiculous things coming out of the fridge and pantry for “what we should put in the cookies mom.” But hey that’s life!
So it finally got narrowed down to the flavors here- fudge, hazelnut, and coffee. Our 3 most favorite things (we have a bit of a Gilmore Girls coffee obsession in our house) and let me tell you these cookies turned out better than even I could have imagined. So so good!
Making and Baking:
These fudge hazelnut espresso cookies are simple and easy cookies but with so much more magical amazing flavor than a basic cookie.
Pre-heat the oven to 350°F. In a glass bowl or a glass liquid measuring cup (anything heat safe and microwave safe), melt the semi sweet chocolate chips and butter in the microwave for a minute on high. Stir together and if you need to, give it another 30 seconds to a minute in the microwave until fully melted and combined. As soon as it’s fully melted add the instant hazelnut coffee. So I love using hazelnut coffee packets and one packet is about 2 teaspoons. They are amazing added to anything chocolate baked. Coffee is a really good way to bring out more of that chocolate flavor and hazelnut is such a great compliment. Definitely worth having on hand in your pantry!
In a large mixing bowl, add the wet ingredients (brown sugar, granulated sugar, eggs, vanilla) and the melted butter fudge mixture you just made. Mix it all well with an electric mixer or by hand.
In a separate bowl, combine the dry ingredients (flour, baking powder, and salt).
Gradually mix the flour mixture into the wet mixture either with an electric mixture or by hand. Once that’s combined fully into your cookie dough, fold in some more chocolate chips because who doesn’t need more chocolate chips in your cookie!
Using a cookie scooper or the old two spoons to scoop and scrape off trick, drop your cookies onto a baking sheet with either parchment paper on it or (my favorite) a silicone baking mat.
Having a silicone baking mat is amazing! It creates a mess free, stick free, even heat distribution for whatever you are baking. Silicone baking mats are also washable so you can just keep reusing it vs. parchment paper. I super highly recommend grabbing one of these babies if you love baking. You’ll get an even bake and less mess. So nice!
Bake your fudge hazelnut espresso cookies for about 10-11 minutes. Let them cool for as long as you can stand not gobbling them up. Then proceed to gobble these amazing cookies up with some Netflix and your feet up because you deserve it! Enjoy 🙂
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If you love this, head over and try out our Heath Bar Cookies!
- 1 cup Semi-Sweet Chocolate Chips
- ¾ cup Butter
- 2 tsp Hazelnut Instant Coffee
- ¾ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2 cups Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Chocolate Chips
- Pre-heat oven to 350°F.
- In a glass/microwave safe bowl or measuring cup, melt the butter with the semi sweet chocolate chips in the microwave for about 1-1.5 minutes, stirring after to melt and combine completely.
- Add the Instant Hazelnut Espresso to the melted butter and chocolate mixture and stir to dissolve.
- In a large mixing bowl combine the melted mixture with the brown sugar, granulated sugar, eggs, and vanilla.
- In a separate bowl combine flour, baking powder, and salt.
- Mix the flour mixture into the liquid ingredients.
- Fold in the chocolate chips.
- On a baking sheet with parchment paper or a silicone baking mat, scoop your cookies about 1 inch apart.
- Bake for 10-11 minutes until done.
- Enjoy the yummiest, most decadent cookies ever 🙂
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Nutrition Information:Yield: 24 Serving Size: 24 cookies
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 124mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
Nutritional information is not always 100% accurate.