COFFEE AND HAZELNUT COOKIES
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1/3 cup white sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ¼ cup flour
- 1 tsp baking soda
- 1 tsp sea salt
- ¼ cup Jacobs Gold Freeze Dried Instant Coffee
- ½ cup melted milk chocolate
- ½ cup hazelnuts, roughly chopped
- Flaked salt
Steps
-
01
Preheat the oven to 180C and line two baking trays with parchment paper.
-
02
In a medium bowl, sift together the flour, baking soda and salt. Add the instant Jacobs coffee, mix and set aside.
-
03
In a large bowl, cream together the butter and sugars using an electric whisk until light and fluffy, about 2 minutes.
-
04
Whisk in one egg at a time and vanilla until incorporated.
-
05
Stir the flour mixture into the sugar mixture until thoroughly combined.
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06
Cover the bowl with plastic wrap and chill dough for 30 minutes.
-
07
Place the dough ball onto the baking tray, leaving space between each for spreading during baking.
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08
Bake in the oven for 10-12 minutes, until the edges start to brown. Remove from the oven and allow to cool on the baking tray, do not overbake.
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09
Dip the cooled cookies halfway in the melted chocolate, sprinkle over the hazelnuts and flaked salt on the melted chocolate.
