Chocolate Hazelnut Thumbprint Cookies
Delightful cookies featuring rich chocolate flavor and a satisfying crunch from hazelnuts, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened For moisture and richness
- 2/3 cup granulated sugar Provides sweetness and texture
- 2 teaspoons vanilla extract Adds flavor
- 2 cups all-purpose flour Forms the base structure
- 1/2 cup cocoa powder Contributes chocolate flavor
- 1/2 teaspoon salt Enhances flavor
Coating and Filling
- 1/2 cup hazelnuts, finely chopped For rolling; adds crunch
- 1/2 cup chocolate hazelnut spread (e.g., Nutella) Creamy filling
- extra pieces whole hazelnuts for garnish Optional
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the softened butter and granulated sugar, beating them until light and creamy.
- Add the vanilla extract and mix until fully combined.
- Gradually incorporate the all-purpose flour, cocoa powder, and salt into the bowl, mixing slowly until just combined.
- Take the finely chopped hazelnuts and place them on a plate. Shape the cookie dough into small balls, about one inch in diameter, and roll each ball in the chopped hazelnuts.
- Place the coated cookie balls onto a baking sheet lined with parchment paper, spaced about two inches apart.
- Using your thumb or the back of a measuring spoon, create an indentation in the center of each cookie.
- Spoon a small amount of chocolate hazelnut spread into each indentation. Be careful not to overfill.
Baking
- Bake the cookies for 10 to 12 minutes, or until set and slightly firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Allow cookies to cool completely before storing to maintain texture. Experiment with different nuts or add-ins for variety.