Espresso And Hazelnut Cookies Bash

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 cups hazelnuts, de-skinned and chopped coarsely
• 3 tablespoons instant espresso powder
• 2 large eggs
• 1/2 cup light brown sugar, packed
• 1 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 16 tablespoons unsalted butter, at room temperature

Recipe

• 1 preheat oven to 375°f.
• 2 mix together flour, baking soda and salt in a bowl.
• 3 beat eggs one at a time in another bowl until light and fluffy.
• 4 add butter and sugar and mix to combine.
• 5 fold in expresso powder.
• 6 now, add the flour mixture to the wet mixture, slowly, using a mixer on low speed.
• 7 fold in nuts with a wooden spoon.
• 8 drop heaped tbsps. of the prepared mixture onto 3 baking sheets. space each piece of mixture 1 1/2 inches apart.
• 9 bake cookies in 2 sheets first for about 12 minutes. once the cookies have been baked for 6 minutes, rotate sheets front to back and from top to bottom.
• 10 repeat with the third sheet.
• 11 cool cookies for 2 minutes on sheets and then transfer to a wire rack to cool fully.
• 12 store in an airtight container for 3 days or serve at once.