Ingredients
Scale
- 2/3 cup (165 g) unsalted butter, softened
- 2/3 cup (140 g) caster sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2/3 cup (133 g) dark chocolate, melted
- 1 1/4 cups (187 g) all-purpose flour, sifted
- 1/3 cup (30 g) cocoa powder, sifted
- 1/4 tsp salt
- 1 cup (125 g) hazelnuts, toasted and finely chopped
- 1/2 cup (150 g) chocolate hazelnut spread
Instructions
- Whisk together the flour and cocoa powder in a medium mixing bowl.
- In a large bowl, beat the butter and sugar on high speed for 2 minutes until light and fluffy.
- Add the vanilla, egg yolks, and melted chocolate to the butter mixture and mix until well combined.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until a dough forms.
- Use an ice cream scoop to portion the dough into approximately 1 1/2 tablespoon balls.
- Roll each portion into a ball and coat in the crushed hazelnuts.
- Refrigerate the coated dough balls for 2 hours.
- Preheat your oven to 320°F (160°C) with fan or 340°F (170°C) without fan.
- Line two baking trays with parchment paper.
- Arrange the chilled cookies across the two trays, leaving space between each.
- Bake one tray at a time on the middle rack for 8 minutes.
- Allow the cookies to cool completely after baking.
- Once cooled, use a measuring tablespoon to create an indent in the center of each cookie.
- Use a round cookie cutter slightly larger than each cookie to reshape them into perfect circles.
- Fill the center of each cookie with chocolate hazelnut spread using spoons or a piping bag.
- Let the cookies set completely before serving.
Notes
- Toast the hazelnuts before chopping to enhance their flavor – I spread them on a baking sheet and toast at 350°F for about 8-10 minutes until fragrant.
- The chocolate hazelnut spread becomes more manageable for filling if you warm it slightly.
- Don’t skip the chilling time! This helps the cookies maintain their shape while baking.
- When creating the thumbprint, press gently to avoid cracking the cookie.
- For cleaner filling, use a piping bag with a round tip rather than spoons.
- Make sure your butter is truly softened for the best texture in your Chocolate Hazelnut Thumbprint Cookies.
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 228.5 kcal
- Sugar: 9.41 g
- Sodium: 54.73 mg
- Fat: 14.53 g
- Saturated Fat: 6.59 g
- Unsaturated Fat: 7.94 g
- Trans Fat: 0 g
- Carbohydrates: 21.69 g
- Fiber: 1.18 g
- Protein: 3.07 g
- Cholesterol: 27.35 mg