Nutella Espresso Chip Cookies

Are you a coffee person?  I was discussing this with my friends last weekend – coffee and people.  How some people love coffee and cannot go a day (or, hours) without it.  Others drink it more out of habit.  And then there are the others who don’t drink it at all.  I honestly don’t know how those people live.  What good is a morning without coffee?

I’m definitely a “can’t go a day without it” kind of coffee person, but more because of the taste, not because it keeps me awake.  I will always be a morning person, and no amount of coffee will ever keep me from falling asleep at night.

Yep, it’s definitely the taste.  The flavor varieties throughout the seasons reel me in (current holiday favorites are Gingerbread and of course, Pumpkin Spice).  And let’s not forget how extra good ice cold coffee is on a hot summer afternoon.  Or, steaming hot coffee on a chilly winter morning…

When I made nutella cookies with salt sprinkles, I decided to split the dough in half and make another cookie with my nutella batter.  My eyes glanced past the Keurig brewer as I looked around the kitchen for mix-in ideas, before quickly scanning back to the Keurig.

Coffee!  Coffee and Nutella!  Coffee and Nutella in a cookie!  What could be better?

Oh, right… dark chocolate chips. 🙂  It is Thursday, after all!

[print_this]Nutella Espresso Chip Cookies

Love the flavor of coffee?  Then you’ll love these cookies!  Ground coffee and dark chocolate chips are stirred into Nutella cookie dough for a deep, bold cookie.  Try a few with your next cup of coffee!

Makes 4 dozen

Prep time: 30 minutes (plus 1 hour for chilling)

Cook time: 10-12 minutes per cookie sheet (~4 cookie sheets)

  • 1 cup Nutella
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground coffee (fine ground is better)
  • 1 cup dark or semisweet chocolate chips

Heat the oven to 375 degrees F.

In a large mixing bowl, beat the Nutella, butter and sugar with an electric mixer on high speed until fluffy.  Add the eggs and vanilla and beat until mixed.  In the same bowl, add the baking powder and salt and beat until mixed.  Add the flour, 1/2 cup at at time, and beat on medium speed until mixed well.  Stir in the ground coffee and chocolate chips until mixed.

Roll the dough into 1 1/4 inch balls.  Place two inches apart on ungreased cookie sheets.

Bake 10-12 minutes.  Allow to cool 2 minutes before removing from cookie sheets and setting onto wire racks to cool completely.[/print_this]


8 thoughts on “Nutella Espresso Chip Cookies”

    1. Hi Cassie, you could definitely use instant coffee if you wish. But all I had was regular ground coffee (which I’m sure is the case for many) so that’s what I used. The flavor was great yet not overwhelming.

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