Description
Deliciously rich Chocolate Hazelnut Thumbprint Cookies with a perfect blend of cocoa and crunchy hazelnuts, filled with smooth chocolate hazelnut spread. These cookies are soft, flavorful, and perfect for any dessert tray or gift box.
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
Instructions
- Preheat Oven: 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 light and fluffy. Then mix in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this mixture to the butter mixture until just combined to form the cookie dough.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then coat each ball in finely chopped hazelnuts before placing them evenly spaced on the prepared baking sheets.
- Create Thumbprints: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes until they are set but still soft to the touch.
- Fill the Indentations: While the cookies are still warm, fill each indentation with chocolate hazelnut spread, allowing the filling to slightly melt into the cookie for a luscious finish.
Notes
- For best texture, make sure butter is softened but not melted before creaming with sugar.
- Chilling the dough before rolling can help prevent spreading during baking.
- You can substitute hazelnuts with chopped almonds or pecans if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance flavor, toast the hazelnuts lightly before chopping.
