Description
Chocolate Hazelnut Thumbprint Cookies are rich, buttery cookies infused with cocoa and studded with chopped toasted hazelnuts. Each cookie is perfectly shaped with a thumbprint indentation filled with creamy chocolate hazelnut spread, offering a delicious combination of crunchy texture and smooth, chocolaty sweetness. These cookies are ideal for festive occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 200 g all-purpose flour
- 30 g Dutch processed cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 250 g unsalted butter, softened
- 1 egg yolk
- 40 g milk
- 2 tsp vanilla extract
Sweeteners and Flavorings
- 115 g powdered sugar
Add-ins
- 125 g finely chopped toasted hazelnuts
- 100 g chocolate hazelnut spread
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, and salt to ensure even distribution of the cocoa and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the powdered sugar until the mixture is light, fluffy, and pale in color, which typically takes about 3-5 minutes.
- Add wet ingredients: Mix in the egg yolk, milk, and vanilla extract to the creamed butter and sugar until fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Add hazelnuts: Fold in the finely chopped toasted hazelnuts evenly throughout the dough for a crunchy texture.
- Shape cookies: Using your hands or a tablespoon, scoop dough balls about 1 inch in diameter and place them spaced apart on the prepared baking sheet. Press your thumb or the back of a spoon gently into the center of each ball to create a thumbprint indentation.
- Bake cookies: Bake the cookies in the preheated oven for 12-15 minutes until set but not overbaked. They should remain slightly soft in the center.
- Fill thumbprints: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. While still warm, fill each indentation with a small spoonful of chocolate hazelnut spread.
- Cool completely: Transfer the cookies to a wire rack to cool completely so the chocolate spread sets, ensuring the perfect creamy filling experience with each bite.
Notes
- To toast hazelnuts, spread them on a baking sheet and roast at 175°C (350°F) for 10 minutes or until they turn golden brown and aromatic. Let cool before chopping.
- You can substitute chocolate hazelnut spread with melted chocolate or any nut butter if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a firmer cookie, chill the dough for 30 minutes before shaping.
Keywords: Chocolate Cookies, Hazelnut Cookies, Thumbprint Cookies, Chocolate Hazelnut Spread, Dessert Cookies, Holiday Cookies