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Chocolate Hazelnut & Espresso Salt Cookies
Raven Moon Emporium
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Course
Dessert
Servings
24
Cookies
Ingredients
1x
2x
3x
1
cup
Hazelnuts, Chopped
1/2
cup
Salted butter
Softened
1/2
cup
Light brown sugar
1
tsp
Vanilla Extract, pure
1
large
Egg
4
ounces
Chocolate
Chopped
2
Tbsp
Butter
Unsalted
Expresso Brava Sea Salt
Instructions
Preheat the oven to 350°F.
If your hazelnuts have skins, toast them in a skillet over medium heat, shaking gently. The skins will slip off. Let cool before processing.
Pulse nuts in a food processor until nuts are about pea-sized.
Cream together salted butter and sugar until fluffy, then mix in vanilla and egg. Finally, stir in flour and hazelnuts.
Scoop dough out by the tablespoon onto parchment-lined baking sheets. Gently press down slightly on each cookie.
Bake for 12-15 minutes.
Melt chocolate and unsalted butter together in a small saucepan or a microwave, whisking to combine thoroughly.
Top each cookie with a spoonful of chocolate. Sprinkle with a pinch of Espresso Brava Sea Salt.
Let cookies cool, and if desired, put them in the refrigerator to firm up the chocolate. Store in a covered container.
Keyword
Chocolate, cookies, Hazelnut