Description
Indulgent chocolate hazelnut thumbprint cookies combine rich cocoa with creamy nutella centers. Crisp edges and buttery texture create an irresistible treat you’ll crave with afternoon coffee or evening dessert.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (230 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ½ cup (60 g) finely chopped toasted hazelnuts
- ½ cup (120 ml) Nutella or homemade chocolate hazelnut spread
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup (30 g) chopped toasted hazelnuts
- Powdered sugar
Instructions
- Preheat Setup: Warm the oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie preparation.
- Sugar Fusion: Whip softened butter with granulated and brown sugars using an electric mixer until the mixture becomes fluffy and pale, creating a light base for the cookies.
- Liquid Integration: Blend egg and vanilla extract into the butter-sugar mixture, ensuring a smooth and uniform consistency.
- Dry Ingredient Fusion: Whisk flour, salt, baking powder, and finely chopped hazelnuts together in a separate bowl to distribute ingredients evenly.
- Dough Formation: Combine dry and wet ingredients, gently folding until a cohesive dough develops, taking care not to overmix.
- Cookie Shaping: Craft uniform 1-inch dough balls, arranging them strategically on the prepared baking sheet with adequate spacing.
- Thumbprint Creation: Delicately press an indentation into each cookie’s center using your thumb or a teaspoon, forming a perfect receptacle for filling.
- Baking Process: Slide the cookie sheet into the preheated oven, baking for 10-12 minutes until edges turn a delicate golden hue.
- Finishing Touches: Immediately after removing from the oven, reinforce the cookie centers’ indentations and allow complete cooling.
- Chocolate Hazelnut Finale: Generously fill each cooled cookie’s center with chocolate hazelnut spread, using a spoon or piping bag for precise, elegant application.
Notes
- Chill the Dough: Refrigerate the cookie dough for 30 minutes before shaping to prevent spreading and maintain a perfect round shape during baking.
- Perfect Thumbprint Technique: Use the back of a small measuring spoon for a more uniform and precise indentation, creating a consistent well for the chocolate hazelnut filling.
- Prevent Cracking: Gently reshape the thumbprint immediately after baking while cookies are still warm to ensure a smooth, clean center for filling.
- Customize Filling Options: Swap chocolate hazelnut spread with alternative spreads like caramel, fruit preserves, or white chocolate for diverse flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 183
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg