Chocolate-Coffee Chunks

These mocha drop cookies are filled with toasted hazelnuts and chopped bittersweet chocolate. They make a great holiday gift paired with a package of flavored coffee.

Chocolate-Coffee Chunks
Yield: about 2 dozen Prep 15 mins Bake 350°F 10 mins


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup hazelnuts, toasted, skinned and chopped
  • 8 ounces bittersweet chocolate, chopped

Make It

1. Heat oven to 350 degrees F. Grease baking sheet.

2. In bowl, beat butter, vanilla, both sugars and espresso on high speed until fluffy, 4 minutes. On low, add eggs; beat well. Add flour, cocoa and salt; beat until blended. Add nuts and chocolate; mix just until smooth.

3. Bake in 350 degrees F oven 10 minutes or until barely set. Let cookies cool on pan on wire rack 2 minutes. Transfer cookies to rack; let cool. Store in airtight container for up to 3 days.