Chocolate Espresso Dipped Hazelnut Lace Cookies
Delicate old fashioned oatmeal and hazelnut lace cookies dipped in a dark chocolate espresso and finished with chopped hazelnuts.
Servings: 24
Ingredients
Lace Cookies
- 2 cups quick cooking oats
- 1/2 cup hazelnuts chopped
- 2 cups light brown sugar
- 3 tbsp flour
- 2 sticks butter (1 cup) melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate Espresso
- 4 1/2 oz espresso chocolate chips (half a 9 oz bag Nestle Espresso Morsels)
Hazelnuts
- 1/2 cup hazelnuts chopped
Instructions
- Lace Cookies
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Combine oats, hazelnuts, flour, light brown sugar, melted butter, egg, vanilla and salt in a large bowl.
- Place 1 tbsp cookie dough on parchment lined baking sheet. Give cookies extra space, as they more than double in size. I placed 4 on each baking sheet. (If you place too close together, they will spread out and all melt together)
- Bake at 375 degrees for 7-10 minutes. Make sure to check frequently. You want the sugars to create a nice golden, caramelized edge that will be firm enough to remove from baking sheet, but not crisp.
- When cool, dip first in melted chocolate espresso, then in hazelnuts. Place on parchment paper to set.
Chocolate Espresso
- Place espresso chocolate chips in a microwave safe bowl. Microwave in increments of 50 seconds, stirring between each session until completely melted. (About 2 minutes)
Hazelnuts
- Place chopped hazelnuts in a small bowl.