Makes about 3 dozen cookies • This dough must be prepared in advance

For the cookies:
4 ounces unsweetened chocolate
1 ¼ cup semisweet mini chocolate chips, divided
2 tsp. instant espresso powder
1/3 cup (5 1/3 Tbsp.) unsalted butter, at room temperature
¾ cup flour
2 Tbsp. unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. salt
1 cup granulated sugar
3 eggs
¼ cup finely chopped hazelnuts

For the glaze:
1/3 cup semisweet mini chocolate chips
1 Tbsp. vegetable oil
¼ cup finely chopped hazelnuts

To prepare the cookies: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt the unsweetened chocolate, 1 cup chocolate chips, instant espresso powder, and butter, whisking until smooth. Remove the chocolate mixture from the heat and cool for 10 minutes.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt, and reserve. In a bowl of an electric mixer on medium-high speed, beat the granulated sugar and eggs until light and fluffy, about 2 minutes. Add the chocolate mixture and beat until thoroughly combined. Reduce the speed to low, add the flour mixture, and mix until combined. Stir in the remaining ¼ cup chocolate chips and the hazelnuts. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.

When ready to bake, preheat the oven to 350°F and line the baking sheets with parchment paper. Shape the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets, flattening the dough slightly. Bake until lightly puffed and just set, about 9 to 11 minutes. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.

To prepare the glaze: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt the chocolate chips and vegetable oil, stirring to combine. Drizzle the chocolate over the cooled cookies; sprinkle with the chopped hazelnuts. Allow the glaze to set.

About the Book

The Great Minnesota Cooke Book by Lee Svitak Dean and Rick Nelson collects the best loved recipes and baking lore from 15 years of the Star Tribune’s popular holiday cookie contest. Find the book at