Description
Rich chocolate hazelnut thumbprint cookies deliver a delightful blend of nutty warmth and sweet indulgence. Delicate chocolate-pressed centers nestled in buttery hazelnut cookie bases promise a melt-in-mouth experience you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (187 g) all-purpose flour, sifted
- ⅓ cup (30 g) cocoa powder, sifted
- 1 cup (125 g) hazelnuts, toasted and finely chopped
Butter and Sugar:
- ⅔ cup (165 g) unsalted butter, softened
- ⅔ cup (140 g) caster sugar
Binding and Flavor Ingredients:
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
- ⅔ cup (133 g) dark chocolate, melted
- ¼ teaspoon salt
- ½ cup (150 g) chocolate hazelnut spread (such as Nutella)
Instructions
- Combine cocoa powder, flour, and salt in a medium mixing bowl, creating a uniform dry mixture that will form the base of the cookie dough.
- Cream butter and sugar in a large bowl using an electric mixer, whipping until the mixture becomes pale and voluminous, approximately 2 minutes.
- Incorporate vanilla extract, egg yolks, and melted dark chocolate into the butter mixture, blending thoroughly until a smooth, consistent texture emerges.
- Gradually fold the dry ingredients into the wet ingredients, using a spatula to gently merge the components until a cohesive dough forms.
- Portion the dough into small, uniform spheres using an ice cream scoop, then meticulously roll each ball in finely chopped hazelnuts to create a crunchy exterior.
- Transfer the hazelnut-coated dough balls onto a tray and refrigerate for 2 hours to firm up and enhance flavor development.
- Heat the oven to 160°C for fan-forced or 170°C for conventional settings, and line baking trays with parchment paper.
- Arrange dough balls on prepared trays with adequate spacing, ensuring even heat distribution during baking.
- Bake each tray individually on the middle rack for approximately 8 minutes, maintaining a watchful eye to prevent over-browning.
- Once cooled, delicately press a small indentation into the center of each cookie using the back of a measuring spoon.
- If necessary, use a cookie cutter to refine the shape and create perfectly round edges.
- Fill the cookie centers with chocolate hazelnut spread, utilizing either a spoon or piping bag for precise and elegant application.
- Allow the cookies to set completely, enabling the spread to stabilize and the flavors to meld before serving.
Notes
- Chill the dough thoroughly to enhance flavor and prevent spreading during baking.
- Use room temperature ingredients for smoother mixing and better cookie texture.
- Toast hazelnuts before chopping to intensify their nutty, rich flavor profile.
- Press cookie centers gently to create perfect indentations without cracking the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For best results, rotate baking tray midway through cooking to ensure even browning.
- Prep Time: 25 minutes (plus 2 hours chilling time)
- Cook Time: 8 minutes (per batch)
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 168
- Sugar: 7 g
- Sodium: 38 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg