Ready for something irresistible? These Hazelnut Mocha Coffee and Cream Cookies combine the warm aroma of coffee with toasted hazelnuts and three kinds of chocolate for a soft, chewy cookie that’s full of balanced flavor.

Although I’m not a regular coffee drinker, I adore coffee-flavored desserts: coffee ice cream, affogato, and anything mocha. Coffee has a special talent for intensifying chocolate, so I used espresso powder here to lift the chocolate notes without making the cookie taste like a cup of coffee.

I aimed for a moderate coffee presence so the mocha flavor would be noticeable but smooth. To complement that, I added toasted hazelnuts to bring a nutty, aromatic note that pairs perfectly with coffee and chocolate.

The chocolate in these cookies comes in three forms: a touch of cocoa powder in the dough for depth and color, plus chopped semi-sweet and milk chocolate for varied chocolate intensity. White chocolate chips add the “cream” element, giving pockets of sweet, creamy contrast throughout the cookie.

One extra step makes a big difference: chopping the chips and nuts rather than adding them whole. While it’s a little extra work, chopping distributes the flavors more evenly. You’ll get some powder that melts into the dough, some small bits, and a few larger chunks for concentrated bites. This produces a uniform texture and delivers flavor more consistently in every mouthful.

After baking, the cookies develop crackled tops. They puff a bit in the oven then settle as they cool, leaving a slightly crisp exterior and a tender, chewy center. Stored in a zip-top bag overnight, the edges soften and the cookies become uniformly soft and chewy—perfect for sinking your teeth into.

These cookies strike a pleasant balance: coffee flavor that’s present but mellow, chocolate in multiple textures and intensities, and toasty hazelnuts that round everything out. They’re a great choice when you want a cookie that feels a bit more sophisticated than a standard chip cookie but is still comforting and easy to love.

Hazelnut Mocha Coffee and Cream Cookies

Yield:
18 cookies

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 Tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 8 Tablespoons unsalted butter, room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg, room temperature
• 1/2 cup chopped white chocolate chips
• 1/4 cup chopped milk chocolate chips
• 1/4 cup chopped semi-sweet chocolate chips
• 1/4 cup chopped toasted hazelnuts

Instructions

1. In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.
2. With an electric mixer, beat butter and sugars until fluffy, about 2–3 minutes. Add egg and vanilla and beat until incorporated, scraping the bowl as needed.
3. Gradually add the flour mixture, mixing on low until just blended. Stir in the chopped chips and hazelnuts until evenly distributed. Cover the dough surface with plastic wrap and refrigerate for about 45 minutes.
4. Preheat oven to 350°F (175°C). Scoop 2 tablespoons of chilled dough and roll into balls. Repeat with remaining dough.
5. Place dough balls 2 inches apart on ungreased baking sheets. Bake 13–16 minutes, until tops are crackly and edges are light golden brown (mine took about 14 minutes).
6. Allow cookies to cool completely on the baking sheets. Store in an airtight container at room temperature.

Notes

*Chopping the chocolate and nuts is optional but recommended for even flavor distribution—measure after chopping, not before.

*For a stronger coffee flavor, increase the espresso powder to 2 teaspoons and adjust to taste in future batches.

These Hazelnut Mocha Coffee and Cream Cookies are a delicious blend of nutty, coffee, and chocolate flavors—perfect with a cup of tea, a glass of milk, or as a sweet gift. I’ll take two, please.