Espresso Cookies

Products Used

Ingredients

If using raw hazelnuts, scatter them on a cookie sheet and place in a 340°F oven for about 15 minutes or until fragrant and interior is light golden when cut in half. If using pre-toasted omit this step. Once cool enough to handle, chop 1 1/4 cups hazelnuts in small pieces. Remaining ones are used for decoration.
Preheat oven to 385°F. Line 2-3 cookie sheets with parchment paper. Set aside.
Sift together powdered sugar, cocoa, and salt. Place in bowl large enough to hold all ingredients.
Add vanilla, egg whites, and instant coffee.
Mix ingredients with paddle attachment and mix for 5 minutes or until mixture is nearly as thick as sour cream. Add hazelnut pieces and mix until combined.
Scoop batter into 2 or 3 tablespoon size amounts and place on cookie sheets about 2 inches apart.
Place in oven and bake until center of cookies feel set when pressed lightly with a finger, about 12-14 minutes.
Center of cookies will still feel very soft when being removed but will firm to a chewy consistency as they cool.
While cookies are still warm place several chocolate chips on surface of cookie. Once chocolate starts to melt press several hazelnuts into melted chocolate.

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