Chocolate Hazelnut Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
226 g unsalted butter, softened
02 -
135 g granulated sugar
03 -
2 teaspoons vanilla extract
04 -
250 g all-purpose flour
05 -
45 g cocoa powder
06 -
0.5 teaspoon salt
→ For Rolling and Filling
07 -
60 g hazelnuts, finely chopped
08 -
120 g chocolate hazelnut spread
09 -
Whole hazelnuts for garnish (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy. Add vanilla extract and mix thoroughly.
03 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt until evenly mixed.
04 -
Gradually mix the dry ingredients into the butter mixture. Continue mixing until a firm, pliable dough forms.
05 -
Roll dough into 2.5 cm balls. Roll each ball in finely chopped hazelnuts to coat completely. Arrange on prepared sheets, leaving 5 cm between each.
06 -
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
07 -
Bake for 12-14 minutes, or until cookies are set but not hard. Remove from oven.
08 -
While cookies are still warm, gently re-press indentations if needed. Spoon about 5 g of chocolate hazelnut spread into each center. Optionally, press a whole hazelnut into the filling for garnish.
09 -
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
01 -
Chilling the shaped dough balls for 10 minutes before baking can help maintain their defined shape.