Hazelnut Mocha Coffee and Cream Cookies

Servings 18 cookies

Ingredients

1 1/2 cups all purpose flour
1/2 Tablespoon unsweetened cocoa powder I used Hershey's
1 1/2 teaspoons espresso powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter room temperature
1/2 cup brown sugar packed
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg room temperature
1/2 cup chopped white chocolate chips
1/4 cup chopped milk chocolate chips
1/4 cup chopped semi-sweet chocolate chips
1/4 cup chopped toasted hazelnuts

Instructions

In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, baking powder and salt. Set aside.
With an electric mixer, beat butter and sugars until fluffy, about 2-3 minutes. Add egg and vanilla and continue beating until incorporated, scraping bowl and beaters as necessary.
Gradually add flour mixture, mixing on low until blended. Stir in chopped chips and nuts until evenly distributed. Cover surface of the dough directly with plastic wrap and refrigerate for about 45 minutes.
Preheat oven to 350 degrees F. Scoop 2 Tablespoons of chilled cookie dough and roll into a ball. Repeat with balance of dough.
Place cookie dough balls 2" apart on ungreased baking sheets. Bake for 13-16 minutes until tops are crackly and edges are a light golden brown. Mine took about 14 minutes.
Allow to cool completely on baking sheets. Store in an airtight container at room temperature.

Recipe Notes

*Chopping up the chocolate and nuts is an extra step to normal chip cookies, but this allows the flavor to distribute throughout the cookie. Make sure to take your measurements after chopping, not before.

*If you're all about coffee flavor, try increasing the amount of espresso powder to 2 teaspoons. Then, you can always adjust up or down for future batches. If you just like a nice mellow, but definitely present coffee flavor, just stick to the recipe amount to start and adjust to your preference for future batches.