OUT WEST: Food & Lifestyle

Christmas Cookies

Chocolate Espresso Dipped Hazelnut Lace Cookies

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Old fashioned lace cookies get stepped up Seattle style and dipped in dark chocolate espresso with hazelnut crumb.

Walks to the local bakery with my grandmother were one of my favorite adventures, possibly because it lead to a cookie of my choice! Peering through the glass display case, I would always pick the old fashioned lace cookies. Sometimes they were plain, and sometimes dipped in chocolate. I loved how the edges were slightly crisp from the caramelized sugar.

My version of the classic old fashioned lace cookie gets a Pacific NW twist by getting dipped in dark chocolate espresso and Oregon hazelnuts PLUS there’s hazelnuts in the oatmeal lace for added crunch . Seattle is famous for espresso and ever since I found these Nestle chocolate chips with espresso I’ve been finding all sorts of uses for them. The dark chocolate espresso gives a rich, almost sinful bite to the cookie and the hazelnuts add a bit of nutty crunch. Some may say they go perfectly with a glass of red wine (insert wink emoji).

Virtual Cookie Party

Want more cookies? @cosetteskitchen and fellow cookie lovers are sharing our favorite cookie recipes. Head over to Instagram: search #virtualcookieparty2019

Or scroll to the end of this post and get the links to all the cookies.

Tips for Making These Cookies:

  • Measure exactly 1 Tbsp. of dough when placing on baking sheet.
  • These cookies more then double in size when fully baked.
  • Use parchment paper (they stick to foil).
  • Keep a close eye on when baking – They are quick!
  • Completely cool before dipping in chocolate and hazelnuts.
Print Pin

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.
Course Dessert
Cuisine Dessert
Keyword Chocolate Dipped Cookies, Christmas Cookies, Cookie Swap, Lace Cookies
Prep Time 10 minutes
Cook Time 10 minutes
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.

Related Recipes:

  • Sugary rum soaked mini yellow cakes

Peppermint Crunch Cookies

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Rich, chewy Peppermint Crunch Cookies, chocolate cookie dipped in creamy white chocolate and peppermint candies

Rich, chewy White Chocolate Peppermint Dipped Chocolate Cookies make Christmas extra special.

An easy bake from scratch cookie recipe to get you in the Christmas spirit. Whether you’re leaving cookies for Santa or giving as gifts, these Peppermint Crunch Cookies are sure to bring a smile to your face. Add some holiday spirit to a basic chocolate cookie recipe with white chocolate edges and minty chocolate pieces.

I have made these Peppermint Crunch Cookies several different ways. If you can’t find Andes chocolate peppermint pieces, just use crushed candy cane pieces. It’s a fun way to add a minty texture to the edge of your cookie.

Rich, chewy White Chocolate Peppermint Dipped Chocolate Cookies make Christmas extra special.

Peppermint Crunch Cookies

Rich, chewy Peppermint Crunch Cookies dipped in creamy white chocolate and peppermint candies
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Course Dessert
Cuisine Christmas
Servings 24

Ingredients
  

  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oz. white chocolate chips
  • 6 oz. Andes chocolate peppermint pieces or crushed candy canes

Instructions
 

  • Preheat oven to 375 degrees.
  • Cream together butter and sugars using a stand mixer or hand mixer.
  • Blend in vanilla and eggs until smooth.
  • Combine flour, cocoa powder, baking powder and salt in a separate bowl. Slowly combine with creamed butter mixture.
  • Place one tablespoon scoops of dough on parchment lined cookie sheet, leaving space in between for expansion.
  • Bake at 375 degrees for about 7-8 minutes. Remove to wire rack to cool.
  • Melt white chocolate chips in a double boiler until completely smooth and melted. You will need to stir continuously. Alternative method is to place a pot with water about 1/4 of the way full over high heat and bring to a boil. Put a sauté pan full of white chocolate chips over the top of pot and reduce heat to medium low. letting the water steam the sauté pan with white chocolate chips until melted.
  • Place Andes chocolate peppermint pieces or crushed candy canes in a bowl.
  • Dip side of cooled chocolate cookie first in melted white chocolate, then in candy pieces.
  • Set on wire rack to harden.
Keyword Christmas Cookies, Holiday Baking

Ingredients

  • Butter – 1 cup = 2 sticks Tillamook is my favorite
  • Granulated Sugar – Just plain old white sugar
  • Light Brown Sugar – Light brown = less molasses
  • Vanilla – Real vanilla please (no imitation)
  • Eggs – Large eggs, yes, it does make a difference
  • Flour – AP Flour (All Purpose)
  • Cocoa Powder – Hershey’s unsweetened cocoa powder
  • Baking Soda – Not the powder – Baking soda is stronger
  • Salt – Just plain old table salt
  • White Chocolate Chips – Just half a bag, so save the other half
  • Andes Chocolate Peppermint Pieces – If you can’t find these, just crush up a few candy canes.

Preparation

  1. Preheat oven to 375 degrees. Cover sheet pans with parchment paper.
  2. Cream butter, sugars, vanilla and eggs together.
  3. Combine dry ingredients together and slowly mix in to creamed butter.
  4. Place one tablespoon portions of cookie dough on sheet pan and bake at 375 degrees for 7-8 minutes. Let cool on wire rack.
  5. Melt white chocolate chips in a double boiler until smooth and creamy.
  6. Place Andes chocolate peppermint pieces in a small bowl.
  7. Dip cooled cookies first in white chocolate, then in Andes peppermint pieces.

Related Recipes

  • Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.
  • Sugary rum soaked mini yellow cakes

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