Chocolate Hazelnut Thumbprint Cookies with Raspberries
User Reviews
5
Chocolate Hazelnut Thumbprint Cookies with Raspberries
Description
The cookie dough combines all-purpose flour, unsweetened cocoa powder, kosher salt, creamed unsalted butter, granulated sugar, egg yolks, and vanilla extract. After thorough mixing, the dough chills to firm up for easier handling. Dough balls are then rolled in sugar before making a thumbprint indentation to hold the filling.
Baked until just firm, the cookies have a tender yet slightly firm texture. Chocolate hazelnut spread is added to the cooled cookies along with fresh raspberries, allowing the fruit to add brightness and slight tartness that balances the rich chocolate and nutty filling.
These cookies are best filled and topped the day they are served to preserve the freshness of the raspberries. The baked cookies can be stored unfilled at room temperature in a tightly covered container for up to three days.
Ingredients
- 2 cups all-purpose flour measured using a spoon-and-level method), 252 grams
- 1/2 cup Dutch process cocoa powder unsweetened
- 1/2 teaspoon kosher salt
- 1 cup butter room temperature (2 sticks, unsalted
- 3/4 cups granulated sugar , plus extra for rolling
- 2 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup chocolate hazelnut spread
- 36 raspberry
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
- Fill cookies with chocolate hazelnut spread and top with raspberries on the day of serving for best freshness.
- You may bake cookies and store unfilled at room temperature in a covered container for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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