Name: Chocolate Hazelnut Thumbprint Cookies That Delight Every Bite
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 0.5 cups Dutch-processed cocoa powder; 0.5 teaspoon Kosher salt; 0.5 teaspoon Baking powder; 0.75 cups Unsalted butter (at room temperature); 0.75 cups Light brown sugar (packed); 0.25 cups Granulated sugar; 2 large Egg yolks (at room temperature); 2 teaspoons Vanilla extract; 0.75 cups Chocolate-hazelnut spread (divided); 0.25 cups Chopped hazelnuts (finely chopped and toasted)

Description

Indulge in Chocolate Hazelnut Thumbprint Cookies, a delightful mix of rich chocolate and crunchy hazelnuts.

Ingredients

Scale

1.5 cups All-purpose flour
0.5 cups Dutch-processed cocoa powder
0.5 teaspoon Kosher salt
0.5 teaspoon Baking powder
0.75 cups Unsalted butter (at room temperature)
0.75 cups Light brown sugar (packed)
0.25 cups Granulated sugar
2 large Egg yolks (at room temperature)
2 teaspoons Vanilla extract
0.75 cups Chocolate-hazelnut spread (divided)
0.25 cups Chopped hazelnuts (finely chopped and toasted)

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Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, kosher salt, and baking powder.
In a large mixing bowl, beat the unsalted butter until smooth and creamy, about 1-2 minutes.
Add the light brown sugar and granulated sugar to the butter, beating until light and fluffy (2-3 minutes).
Add the egg yolks and vanilla extract, mixing until fully incorporated.
Gradually add the dry mixture to the wet ingredients in two parts, mixing on low speed until the dough comes together.
Scoop tablespoon-sized portions of the dough, rolling them into balls and placing them on the baking sheets.
Press an indentation into the center of each dough ball using your thumb or the back of a measuring spoon.
Bake for 10-12 minutes, with the edges set and the center soft, pressing down any puffed indentations.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spoon Nutella into the center of each cookie once cooled.
Sprinkle chopped toasted hazelnuts on top of the Nutella while it’s still soft.
Let the Nutella filling set before serving or storing.

Notes

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10 g
Sodium: 50 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg