Chocolate Baci Espresso Cookies

by Caroline Chirichella Brody
(Forest Hills, NY, USA)

Chocolate Baci Espresso Cookies

Chocolate Baci Espresso Cookies

This recipe was inspired by a gelato that I tried on a trip to Rome one summer. My mother and I came across an unassuming gelato shop just around Piazza Navona and went in.

As we were looking at the flavors, one flavor in particular stood out to me - Chocolate Hazelnut Espresso. I of course had to try it! When I got home, I knew I had to try to replicate that flavor in the form of gelato.

This cookie has since become a family and friend favorite, no Christmas is complete without it!

Chocolate Baci Espresso Cookie Recipe

  • 10 ounce of dark chocolate
  • 2 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons espresso powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups of hazelnuts

Preheat oven to 350F degrees. Line cookie sheet with parchment paper.

Whisk eggs, sugar and vanilla in a small bowl.

In another bowl, whisk flour, baking powder, espresso powder and salt together.

Stirring frequently, melt butter with chocolate.

Whisk the egg mixture with the melted chocolate until thoroughly combined.

Stir in the flour and nuts.

Scoop rounded tablespoons of batter on baking sheet.

Bake until the surface of the cookie looks dry and the centers are still gooey, around 11-13 minutes.

Take out of the oven and let cool.

If you don’t eat them all in one sitting, store the leftover cookies in a tightly sealed container.

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