Chocolate Hazelnut Thumbprint Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2/3 cup granulated sugar
03 -
2 teaspoons vanilla extract
04 -
2 cups all-purpose flour
05 -
1/2 cup cocoa powder
06 -
1/2 teaspoon salt
→ Rolling and Filling
07 -
1/2 cup hazelnuts, finely chopped
08 -
1/2 cup chocolate hazelnut spread (e.g., Nutella)
09 -
Whole hazelnuts for garnish (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
03 -
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
04 -
Gradually add the dry ingredients to the butter mixture, mixing until well combined. Ensure the dough is firm and pliable.
05 -
Roll the dough into balls about 2.5 cm (1 inch) in diameter. Roll each ball in the finely chopped hazelnuts until coated. Place them on the prepared baking sheets, spaced approximately 5 cm (2 inches) apart.
06 -
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
07 -
Bake the cookies in the preheated oven for 12 to 14 minutes or until they are set but not hard.
08 -
Remove the cookies from the oven. While still warm, re-press the indentations if necessary. Spoon about a teaspoon of chocolate hazelnut spread into the center of each cookie. You may optionally press a whole hazelnut into the spread for garnish.
09 -
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
For best results, use high-quality chocolate hazelnut spread.