Chocolate Hazelnut Thumbprint Cookies
Delightful cookies combining rich chocolate and hazelnut flavors, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup finely ground hazelnuts To enhance flavor, consider toasting before grinding.
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is room temperature.
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Fillings and Garnish
- 1/2 cup chocolate hazelnut spread For filling each cookie.
- Chopped hazelnuts For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ground hazelnuts, cocoa powder, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the vanilla extract and egg to the butter mixture, mixing until well combined.
- Gradually stir in the dry mixture until just combined; do not overmix.
- Using your hands or a cookie scoop, form small balls of dough (about one tablespoon each) and place them on the prepared baking sheet, spacing them a couple of inches apart.
- Create an indent in each cookie using your thumb or the back of a spoon.
Baking
- Bake in the preheated oven for 12-15 minutes, until cookies are set but still soft.
- Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cool, spoon chocolate hazelnut spread into the indents of each cookie.
- Sprinkle chopped hazelnuts on top of the chocolate filling.
Notes
For variations, try using different fillings like jam or peanut butter and experiment with various nuts.