1 cup butter

1 cup brown sugar

1/3 cup white sugar

2 eggs

2 tsp vanilla essence

2 ¼ cup flour

1 tsp baking soda

1 tsp sea salt

¼ cup Jacobs Gold Freeze Dried Instant Coffee

½ cup melted milk chocolate 

½ cup hazelnuts, roughly chopped

Flaked salt


Preheat the oven to 180C and line two baking trays with parchment paper.


In a medium bowl, sift together the flour, baking soda and salt. Add the instant Jacobs coffee, mix and set aside.


In a large bowl, cream together the butter and sugars using an electric whisk until light and fluffy, about 2 minutes.


Whisk in one egg at a time and vanilla until incorporated.


Stir the flour mixture into the sugar mixture until thoroughly combined.


Cover the bowl with plastic wrap and chill dough for 30 minutes.


Scoop 2 tablespoons of dough into your hands and roll into a bowl.


Place the dough ball onto the baking tray, leaving space between each for spreading during baking.


Bake in the oven for 10-12 minutes, until the edges start to brown. Remove from the oven and allow to cool on the baking tray, do not overbake.


Dip the cooled cookies halfway in the melted chocolate, sprinkle over the hazelnuts and flaked salt on the melted chocolate.