Chocolate Hazelnut Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Base
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
→ Coating & Filling
07 -
1/2 cup hazelnuts, finely chopped
08 -
1/2 cup chocolate hazelnut spread
09 -
Whole hazelnuts for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). 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. The dough should be firm and pliable.
05 -
Roll the dough into 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until coated. Place on prepared baking sheets, spaced about 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 in the preheated oven for 12-14 minutes until set but not hard.
08 -
While cookies are still warm, re-press the indentations if needed. Spoon about a teaspoon of chocolate hazelnut spread into each indentation. If desired, press a whole hazelnut into the spread for garnish.
09 -
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These cookies can be stored in an airtight container for up to one week.