Chocolate Hazelnut Thumbprint Cookies
User Reviews
5
Chocolate Hazelnut Thumbprint Cookies
Description
Chocolate Hazelnut Thumbprint Cookies start with a butter, egg, and vanilla creamed base, to which powdered sugar, flour, cocoa powder, and salt are gradually folded in to create a smooth cocoa cookie dough. After cooling, the dough is shaped into balls then rolled in finely chopped toasted hazelnuts for a textured nutty coating. Each ball is arranged spaced on parchment and pressed with a thumb to create a shallow indentation.
These indentations are filled after baking with chocolate hazelnut spread (commonly a nut-based chocolate spread) to add a creamy, sweet center contrasting with the cocoa cookie’s slight bitterness. Baking a short time until just set ensures the cookies remain tender yet hold shape.
These cookies suit those who enjoy a balance of bittersweet chocolate with nutty accents and a soft but sturdy bite. Serving at room temperature allows the filling to remain creamy while retaining the cookie’s texture.
Ingredients
- ½ cup butter room temperature
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup all-purpose flour
- ⅓ cup unsweetened baking cocoa
- ¼ teaspoon salt
- ⅔ cup hazelnut finely chopped, toasted
- ⅔ cup chocolate hazelnut spread
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
- With the mixer on the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
- Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it with your hands until smooth and shiny.
- With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
- Place the chopped hazelnuts into a bowl and roll each ball into nuts, pressing gently.
- Arrange balls 1 inch apart on baking sheets lined with parchment paper.
- Press thumb into center of each cookie, leaving an indentation.
- Bake in preheated oven for 10-12 minutes.
- Remove cookies from the baking sheets and cool completely on wire racks.
- Pipe or spoon a little bit of the chocolate-hazelnut spread into the center of each cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26-30 cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133 | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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