These cookies do not spread, so you will have to press them down a bit to flatten them out. I kept them on the thicker side, because I knew I wanted to be able to dip the bottoms in more chocolate.
Trust me, you are going to want to dip them in chocolate. It makes them taste like those Ferrero Rocher chocolates. I could eat a whole box of those chocolates.
Hazelnut Coffee Chocolate Chip Cookies
Prep Time: 10-15 minutes
Cook Time: 12-15 minutes
Keywords: bake snack dessert gluten-free healthy low-carb hazelnut flour chocolate chips cookie American
Ingredients (15 cookies)
- 1 1/2 cups hazelnut flour/meal
- 1/4 cup butter, room temperature
- 1/4 cup light brown sugar
- 1 egg
- 1 teaspoon coffee extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips
InstructionsFor the cookies
Preheat oven to 375°F
In a stand mixer, cream together the butter and sugar, until smooth.
Then add the egg and extract and mix well on low speed.
Next add the flour, salt and baking soda. Mix on low until completely blended.
Lastly, add the chocolate chips and mix until evenly distributed.
With a cookie scoop, place mounds of dough on a parchment lined cookie sheet about 2 inches apart.
Gently press down on the tops of the mounds to flatten them out a bit.
Place in oven and bake at 375 °F for 12-15 minutes or until golden brown. (Mine took about 12 minutes.)
Remove from oven and let cool a bit on the cookie sheet before moving to cooling rack to cool completely.For the dipping
Place chocolate chip in a microwave safe container and heat in the microwave in 30 second bursts until completely melted, stirring in between heating.
Dip the bottoms of the cooled cookies in the melted chocolate and place on a sheet of wax paper.
Let the chocolate set at room temperature, or if you are in a hurry, place them in the fridge for a few minutes.Notes
Cookies can be kept in a airtight container at room temperature for up to 5 days.
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Recipe adpated from Almond Flour Chocolate Chip Cookies by The Wannabe Chef