Coffee and Hazelnut Cookies
MINUTES 1 hour
AMOUNT 24-28 cookies
DIFFICULTY Easy
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
METHOD
1. Preheat
the oven to 180°C and line 2 baking trays with parchment paper.
2. In a
medium bowl, sift together the flour, baking soda and salt. Add the instant
Jacobs coffee, mix and set aside.
3. in a large
bowl, cream together the butter and sugars using an electric whisk until light
and fluffy, about 2 minutes.
4. Whisk in 1
egg at a time and then the vanilla essence until incorporated.
5. Stir the
flour mixture into the sugar mixture until thoroughly combined.
6. Cover the
bowl with plastic wrap and chill dough for 30 minutes.
7 coop 2
tablespoons of dough into your hands and roll into a bowl.
8 Place the
dough ball onto the baking tray, leaving space between each for spreading
during baking.
9 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.
10. Dip
the cooled cookies halfway in the melted chocolate, sprinkle over the hazelnuts
and flaked salt on the melted chocolate.
NOTES
If your cookies aren’t perfectly round, use a cookie cutter or
glass to reshape them by swirling them in the cutter as soon as they come out
the oven. Do not overbake. The cookies may not look done in the middle, but
they will continue to cook as they are cooling.
