Description
These Chocolate Hazelnut Thumbprint Cookies combine rich cocoa-flavored dough rolled in crunchy hazelnuts with a luscious chocolate hazelnut spread center. Soft yet slightly crisp, they make a perfect indulgent treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread (like Nutella)
- Extra whole hazelnuts (optional for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy, then add the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the cocoa and salt in the dough.
- Mix Dough: Gradually incorporate the dry ingredients into the butter mixture until just combined, forming a soft cookie dough.
- Form and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball in finely chopped hazelnuts to coat the outside, adding texture and nuttiness.
- Create Indentations: Place the coated dough balls on the prepared baking sheets and use your thumb to gently press an indentation into the center of each one, preparing for the filling.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, until set but still soft.
- Fill with Chocolate Hazelnut Spread: Remove the cookies from the oven and while they’re still warm, fill each indentation with a small amount of chocolate hazelnut spread.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring to a wire rack or serving plate. Optionally garnish with whole hazelnuts.
Notes
- For best results, use room temperature butter for easier creaming.
- The dough can be chilled for 30 minutes to make rolling easier, especially in warm kitchens.
- Make sure not to overbake to keep cookies soft and tender.
- You may substitute chocolate hazelnut spread with any other nut-based chocolate spread or jam.
- Store cookies in an airtight container at room temperature for up to 5 days.
