Chocolate Hazelnut Thumbprint Cookies with Raspberries
User Reviews
5.0
45 reviews
Excellent
Chocolate Hazelnut Thumbprint Cookies with Raspberries
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These gorgeous Chocolate Hazelnut Thumbprint cookies, filled with chocolate hazelnut spread and fresh raspberries are a showstopper for holiday baking or Valentine's Day.
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Ingredients
- 2 cups all purpose flour (measured using a spoon-and-level method), 252 grams
- 1/2 cup unsweetened dutch process cocoa powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter , room temperature (2 sticks)
- 3/4 cups granulated sugar , plus extra for rolling
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup chocolate hazelnut spread
- 36 raspberries
Instructions
- In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and 3/4 cup sugar until light and fluffy. Scrape the bowl and mix in egg yolks and vanilla extract.
- Add the dry ingredients in 3 additions, scraping the bottom and sides of bowl between each addition. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment or nonstick baking mats.
- Scoop dough into 1-1/2 teaspoon portions (I use a small cookie scoop) and roll between your hands into a ball. Place a few tablespoons of granulated sugar in a shallow dish and roll the dough balls in the sugar to coat.
- Place dough onto the prepared baking pans. Using your finger or the back of a 1/4 teaspoon measuring spoon, make an indentation in the center of each cookie.
- Bake for 13-15 minutes, rotating pans halfway through, until cookies are set. Remove from the oven and use the back of a 1/2 teaspoon measuring spoon to gently re-press the indentations. Let cookies stand on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Use a spoon or a piping bag, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Top with a raspberry (cut in half if large) and serve.
Notes
- The cookies should be filled with chocolate hazelnut spread and topped with a raspberry the day of serving. You can bake the cookies and store them at room temperature, unfilled, up to 3 days in advance in a tightly-covered container.
Nutrition Information
Show Details
Serving
1filled cookie
Calories
126kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
36mg
(2%)
Potassium
50mg
(1%)
Sugar
7g
(14%)
Vitamin A
170IU
(3%)
Vitamin C
0.5mg
(1%)
Calcium
12mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1filled cookie | |
| Calories | 126kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 36mg | 2% |
| Potassium | 50mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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