Chocolate Hazelnut Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie 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
→ Coating & Filling
07 -
1/2 cup hazelnuts, finely chopped
08 -
1/2 cup chocolate hazelnut spread (such as Nutella)
09 -
Whole hazelnuts for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 -
In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Incorporate the vanilla extract.
03 -
In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly combined.
04 -
Gradually add the dry ingredients to the butter mixture, mixing until a firm, pliable dough forms.
05 -
Roll the dough into 1-inch diameter balls. Coat each ball in finely chopped hazelnuts and place on prepared baking sheets, spacing them 2 inches apart.
06 -
Press an indentation into the center of each cookie using your thumb or the back of a small spoon.
07 -
Bake in the preheated oven for 12-14 minutes until set but not hard.
08 -
While cookies are still warm, re-press indentations if needed. Fill each with about a teaspoon of chocolate hazelnut spread. Optionally, garnish with a whole hazelnut.
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 5 days.
02 -
For best results, ensure butter is at room temperature before beginning.