Chocolate, roasted hazelnut and espresso cookies

Makes: 12 Prepare & Cook:


  • 100g blanched hazelnuts
  • 100g dark chocolate, finely chopped
  • 100g butter, softened
  • 150g soft light brown sugar
  • 1 SpinneysFood Free Range Egg
  • 1½ tbsp SpinneysFood Instant Coffee dissolved in 1 tbsp boiling water
  • 140g plain flour
  • 1 tsp bicarbonate of soda
  • 35g cocoa powder
  • 50g white chocolate, finely chopped


  1. Preheat the oven to 200°C, gas mark 6. Line 2 baking trays with baking paper. Tip the hazelnuts onto a third tray and roast for 6-8 minutes until light golden. Leave to cool, then roughly chop.
  2. Reduce the oven temperature to 180°C, gas mark 4. Melt 50g dark chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and leave to cool for 5 minutes.
  3. Whisk the butter and sugar until pale and fluffy. Beat in the egg, melted chocolate and coffee. Fold in the flour, bicarbonate of soda, cocoa powder, ½ tsp sea salt, the remaining dark chocolate and the white chocolate. Transfer the dough to the fridge to chill for 30 minutes.
  4. Divide into 12 pieces. Roll into balls and arrange on the trays. Bake for 10 minutes, then remove from the oven and leave to cool on the trays for 10 minutes. Transfer the cookies to a wire rack to cool completely.

Top Tip

SpinneysFood Italian Blend Coffee imparts the cookies with an intense, rich flavour.

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