Enjoy the rich flavors of these Chocolate Italian Cookies, which are ideal for holiday baking. These cookies have a soft cocoa-infused interior with toasted hazelnut crunch and a touch of sweetness from mini chocolate chips.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup chopped toasted hazelnuts. Powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, salt, and flour together in a bowl using a whisk. Mix the butter and sugar until they are light and fluffy in a different bowl. The eggs and vanilla extract should be added and mixed in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the mini chocolate chips and chopped hazelnuts and mix them in well. Roll small pieces of dough into 1-inch balls with your hands and place them on the baking sheet that has been prepared. With the back of a fork or your fingers, gently press each ball down. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Add powdered sugar to the cookies after they have cooled all the way down. These tasty Chocolate Italian cookies are great to serve and enjoy as part of your holiday baking!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the perfect blend of flavors with these Salted Caramel Espresso Hazelnut Cookies. The rich combination of caramel and espresso pairs perfectly with the nutty crunch of hazelnuts, all topped with a sprinkle of sea salt for a delightful treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 tablespoon instant espresso powder. 1/4 cup caramel sauce. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped hazelnuts. Sea salt, for sprinkling.

Instructions: Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Extra strong coffee, vanilla extract, and caramel sauce should all be mixed in. Mix the all-purpose flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Do not beat the chopped hazelnuts in. Put the cookie dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. You can use a cookie scoop or a spoon for this. Add a little sea salt to each cookie. Put it in the oven for 10 to 12 minutes, or until the edges turn golden. After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Salted Caramel Espresso Hazelnut Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes