Description
These Chocolate Hazelnut Thumbprint Cookies are rich, tender, and filled with a luscious chocolate hazelnut spread center. Rolled in finely chopped hazelnuts for a delightful crunch, these cookies offer a perfect blend of chocolate and nutty flavors ideal for any occasion.
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 & Filling
- 1/2 cup finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes with a mixer. Then, add the vanilla extract and mix well to combine the flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the creamed butter mixture, stirring just until all ingredients are incorporated to avoid overmixing and tough cookies.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls using your hands. Roll each ball in the finely chopped hazelnuts, ensuring they are fully coated to add texture and a nutty crunch.
- Create Indentations: Place the coated dough balls on the prepared baking sheets. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball, creating space for the filling.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, until they are set but still soft in the center. Avoid overbaking to maintain a tender texture.
- Fill with Spread: While the cookies are still warm, carefully fill each indentation with chocolate hazelnut spread. Let the cookies cool completely to set the filling.
Notes
- Make sure the butter is softened, not melted, for the best creaming results.
- Chilling the dough for 30 minutes before rolling can help reduce spreading during baking.
- Use a small spoon or piping bag to fill the indentations neatly if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different flavor twist, try rolling the dough balls in chopped pistachios or almonds instead of hazelnuts.
