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Hazelnut Honey Mocha Cookies

These Hazelnut Honey Mocha Cookies are a delightful blend of flavors, combining the richness of hazelnuts with a hint of coffee and honey, making them an irresistible treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, room temperature Important for texture
  • 1/2 cup brown sugar Brown sugar syrup may be used
  • 1/4 cup honey Good quality honey is recommended
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder Non-bitter variety preferred
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1/3 cup strong brewed coffee Espresso can also be used
  • 1 cup chopped hazelnuts Toasted recommended
Filling
  • 1/2 cup chocolate chips
  • 2 tablespoons heavy cream For a gooey filling
Drizzle
  • to taste honey Drizzled on top before serving

Method
 

Preparation
  1. In a big bowl, cream together unsalted butter, brown sugar, and honey until fluffy.
  2. Add the egg and vanilla extract, mixing until smooth.
  3. In another bowl, mix together all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry mix into the wet ingredients, followed by the brewed coffee, mixing until a thick, glossy dough forms.
  5. Fold in the chopped hazelnuts, reserving some for rolling.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Roll bits of dough into balls, dip each in the reserved hazelnuts, and place them on a baking sheet.
  3. Press down in the center with your thumb to create a well.
  4. Bake in the preheated oven for 8-10 minutes until puffed but soft.
  5. Once out of the oven, press the center again to enhance the well.
Filling and Serving
  1. Melt chocolate chips with heavy cream in the microwave and spoon into the wells of the warm cookies.
  2. Drizzle with honey if desired and let cool before serving.

Notes

For variations, consider swapping hazelnuts for pecans or almonds, and using oat milk for a dairy-free option. Chilling the dough can help cookies maintain their shape.