Mocha Hazelnut Espresso Cookies With Dark Chocolate Chunks

Why You’ll Love This Recipe

• Deep mocha flavor from real espresso powder and dark cocoa, without being overly sweet.
• Toasted hazelnuts add a buttery crunch that pairs beautifully with the dark chocolate.
• Soft, chewy centers with lightly crisp edges for that perfect bakery-style cookie texture.
• Easy to make ahead and freezer-friendly, so you can bake fresh cookies on demand.

Grocery List

• Produce: None
• Dairy: Unsalted butter, eggs, milk or heavy cream
• Pantry: Whole hazelnuts, all-purpose flour, Dutch-process cocoa powder, instant espresso powder, baking soda, fine sea salt, brown sugar, granulated sugar, vanilla extract, dark chocolate (bars or chips), flaky sea salt (optional)

Full Ingredients

Toasted Hazelnuts

• 1 cup (135 g) whole hazelnuts, skins on or off

Chocolate Espresso Cookie Dough

• 2 cups (240 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process unsweetened cocoa powder
• 2 1/2 tsp instant espresso powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened to cool room temperature
• 1 cup (200 g) packed light or dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 Tbsp milk or heavy cream (adds softness and chew)
• 1 1/4 cups (210 g) dark chocolate chunks or chips (60–70% cacao), plus a few extra pieces for topping if desired
• All of the toasted hazelnuts from above, coarsely chopped
• Flaky sea salt, for sprinkling on top (optional but recommended)

Step-by-Step Instructions

Step 1: Toast and chop the hazelnuts

Preheat your oven to 350°F (175°C). Spread the whole hazelnuts in a single layer on a baking sheet. Toast for 8–10 minutes, shaking the pan halfway through, until the nuts are fragrant and lightly darkened in spots.

If your hazelnuts have skins, transfer the hot nuts to a clean kitchen towel and rub them together to remove as much of the loose skin as possible (some bits are fine to leave on). Let cool completely, then coarsely chop and set aside. Line two baking sheets with parchment paper for baking the cookies later.

Step 2: Whisk together the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and fine sea salt until the mixture is an even, deep brown color with no streaks of cocoa or flour. This helps the leavening and espresso powder distribute evenly so each cookie has consistent rise and mocha flavor. Set this bowl aside.

Step 3: Cream the butter and sugars

In a large mixing bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat on medium speed for 2–3 minutes until the mixture is lightened in color and slightly fluffy. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly combined. Proper creaming adds air to the dough and helps create cookies with tender, chewy centers.

Step 4: Add eggs, vanilla, and milk

With the mixer on low speed, add the eggs one at a time, beating just until each is incorporated before adding the next. Add the vanilla extract and beat again to combine. Pour in the milk or heavy cream and mix briefly. The mixture may look slightly silky and loosened, which is perfect. Scrape down the bowl and beater once more to make sure there are no streaks of butter or egg at the bottom.

Step 5: Combine the dry ingredients and fold in the mix-ins

Add the dry ingredient mixture to the wet ingredients in two additions. Mix on low speed just until the flour is mostly incorporated, stopping to scrape down the bowl as needed. Avoid overmixing at this stage; a few small streaks of flour are acceptable.

Switch to a spatula and fold in the chopped toasted hazelnuts and dark chocolate chunks or chips until evenly distributed. The dough will be thick, glossy, and quite dark from the cocoa and espresso.

Step 6: Scoop and chill the dough

Using a 2-tablespoon cookie scoop or a heaping tablespoon, portion the dough into balls and place them on one of your parchment-lined baking sheets. They can sit close together for chilling since they will be moved before baking. If desired, press a few extra chocolate chunks into the tops for a bakery-style look.

Cover the tray lightly with plastic wrap or place it in a cold spot in your kitchen and chill the dough balls for at least 30 minutes. Chilling helps prevent excessive spreading and intensifies the mocha flavor.

Step 7: Bake and finish the cookies

When the dough has chilled, arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. You should fit 8–12 cookies per sheet depending on size. Bake at 350°F (175°C) for 9–11 minutes, rotating the sheets halfway through. The cookies are done when the edges look set and slightly firm, but the centers still look soft and slightly underbaked.

Remove from the oven and immediately, while still hot, sprinkle lightly with flaky sea salt if using. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. The centers will continue to firm up as they cool, staying chewy and moist.

Pro Tips

• Do not overbake: Pull the cookies when the centers still look a bit soft. They will firm as they cool and stay fudgy rather than dry.
• Use good espresso powder: Choose a finely ground instant espresso or instant coffee labeled “espresso” for the best, bold coffee flavor.
• Toast the hazelnuts: Skipping the toasting step dramatically reduces their flavor. Toasting brings out rich, buttery, nutty notes that really make these cookies special.
• Scale with a scoop: A cookie scoop keeps all cookies the same size so they bake evenly and look bakery-perfect.
• Chill a little longer for thicker cookies: For extra-thick, chunky cookies, chill the dough balls for up to 2 hours before baking.

Variations

• Extra mocha hit: Increase the espresso powder to 1 tablespoon and drizzle cooled cookies with a simple espresso glaze (powdered sugar + strong brewed espresso).
• Nutella-center cookies: Freeze small dollops of Nutella on parchment, then wrap cookie dough around each frozen dollop before baking for a gooey hazelnut-chocolate center.
• Spiced mocha cookies: Add 1/2 tsp ground cinnamon and a pinch of ground cardamom to the dry ingredients for a cozy, café-style twist.

Storage & Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag or container for up to 2 months; thaw at room temperature or warm briefly in a low oven to refresh. The dough also freezes beautifully: scoop, chill, then freeze dough balls on a tray. Once solid, transfer to a freezer bag and bake from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.

Nutrition (per serving)

Approximate per cookie (1 of 24): about 210 calories, 11 g fat (6 g saturated), 26 g carbohydrates, 2 g fiber, 16 g sugar, 3 g protein, and 120 mg sodium. These values are estimates and will vary based on exact ingredients and cookie size.