Yield
Makes about 100 cookies

Notes: To brown butter, place in an 8- to 10-inch frying pan over medium heat and cook until lightly browned, 5 to 10 minutes. Pour into a bowl; let cool to room temperature. To toast hazelnuts, place in a baking pan and bake in a 350° oven until golden under skins, 10 to 12 minutes. Pour nuts onto a towel and rub to remove loose skins, then lift nuts from towel (discard skins). When cool, whirl in a food processor until coarsely ground. Store cookies airtight for up to 3 days.

How to Make It

Step 1

In a bowl, with a mixer on medium speed, beat browned butter and sugar until blended. Beat in egg white and vanilla until smooth, scraping down sides of bowl as needed.

Step 2

In another bowl, mix flour, cocoa powder, coffee powder, and baking soda. Stir or beat into butter mixture until well incorporated. Stir in hazelnuts.

Step 3

Drop dough in 1/2-teaspoon portions, 1 inch apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 4

Bake in a 350° oven until tops of cookies look slightly cracked, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Step 6

Note: Nutritional analysis is per cookie.

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