Hey there– If you look in our freezer, you’re likely to find mocha almond fudge ice cream tucked in between the frozen blueberries and ice cube bin (unless I’ve just slurped it all down). It’s my favorite. So how could these tender fudgey coffee tinged cookies not be delicious? They’re not too sweet, but chock full of chocolate and hazelnuts. Big and cake-like and melt-in-your-mouth good. (OK, did I convince you??)
MOCHA HAZELNUT COOKIES
1/2 cup butter (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. coffee liqueur (optional)
1 1/4 cup flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
2 tsp. instant coffee crystals
1/2 tsp. salt
1 cup hazelnuts, chopped
1 cup semi-sweet chocolate chips
With an electric mixer cream together the butter, 2 sugars, egg, vanilla and coffee liqueur. Then beat in the flour, cocoa, baking powder, coffee crystals and salt. Finally, mix in he hazelnuts and chocolate chips.*
Drop the batter by full tablespoons onto a baking sheet that has been sprayed with cooking spray–about 3″ apart. Smash each cook just a bit flatter with the bottom of a glass.
Bake the cookies at 350 degrees for 12 to 15 minutes. Let them sit on the cookie sheet for 5 minutes before you lift them off to a cooling rack. Makes about 18 large cookies. Enjoy them with a mug of tea!
*I save a handful of chocolate chip and hazelnuts to sprinkle on top of the cookies before I slip them into the oven– so they are prettier.