Chocolate Hazelnut Thumbprint Cookies
Delightful cookies combining rich chocolate and hazelnuts with a soft buttery base and a luscious filling.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Make sure butter is soft but not melted.
- 1 large egg yolk
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup hazelnuts, finely ground Fresh and finely ground for best texture.
- ½ cup chocolate hazelnut spread For filling the thumbprints.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg yolk and vanilla extract to the mixture and beat until combined.
- In a separate bowl, mix the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, and salt together.
- Gradually add the dry mixture into the wet mixture, combining until a dough forms.
Baking
- Scoop tablespoon-sized balls of the dough and place them on the lined baking sheet, leaving some space between each cookie.
- Use your thumb to create an indentation in the center of each ball.
- Bake the cookies for 10 to 12 minutes, until the edges are firm.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, fill each thumbprint with the chocolate hazelnut spread.
Notes
To enhance hazelnut flavor, toast them slightly before grinding. Store in an airtight container for up to a week.