Description
Delight in these rich and tender Chocolate Hazelnut Thumbprint Cookies, featuring a buttery cocoa dough rolled in crunchy hazelnuts and filled with luscious chocolate hazelnut spread. Perfect for chocolate lovers and nut enthusiasts alike, these cookies combine a satisfying texture with a burst of flavor in every bite.
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 light and fluffy. Then, add the vanilla extract and mix well to combine the flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry ingredients before incorporating them into the wet mixture.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the butter mixture, mixing gently until a consistent dough forms without overworking to maintain tenderness.
- Form and Coat Dough Balls: Roll the dough into 1-inch balls, then carefully coat each ball in the finely chopped hazelnuts to add a delightful crunch on the outside.
- Create Thumbprints: Place the coated dough balls on the prepared baking sheets, spacing them apart. Use your thumb to press an indentation into the center of each dough ball to hold the filling.
- Bake the Cookies: Bake the cookies for 12 to 14 minutes until set but still soft. Once baked, remove them from the oven.
- Fill the Indentations: While the cookies are still warm, spoon the chocolate hazelnut spread into each thumbprint indentation, allowing the chocolate to slightly melt into the cookie surface.
- Cool and Garnish: Allow the cookies to cool completely on the baking sheets. Optionally, garnish with extra whole hazelnuts for added presentation and texture before serving.
Notes
- For extra flavor, toast the chopped hazelnuts lightly before rolling the dough balls.
- Use room temperature butter to ensure easy creaming with sugar.
- Be careful not to overbake to keep the cookies soft inside.
- Store cookies in an airtight container for up to one week for freshness.
- These cookies can be frozen after baking; thaw before filling if preferred.
