Espresso Hazelnut Chip Cookies

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1		Butter - softened
1 cup	160g / 5.6oz	Brown sugar
1		Egg
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Instant espresso
1/2 cup	55g / 1.9oz	Semisweet chocolate chips
1/2 cup	73g / 2.6oz	Roughly-chopped hazelnuts

Recipe Instructions

Preheat the oven to 350 degrees. Lightly grease cookie sheets.

Combine flour, baking soda, and salt.

In another bowl, beat together butter and sugar until smooth. Beat in egg and vanilla. Beat in espresso. Add flour mixture and gently beat until flour disappears. Stir in chips and hazelnuts.

Drop by tablespoonfuls on prepared sheet and bake 12 to 14 minutes, until edges are golden. Transfer to racks to cool.

This recipe yields 26 cookies.

Source:
TOTALLY COFFEE COOKBOOK by Helene Siegel and Karen Gillingham (c) 1995 - Celestial Arts, Berkeley, CA - 96 pages - $4.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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