Choco Hazelnut Thumbprints (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
0.5 teaspoon salt
02 -
45 g cocoa powder
03 -
250 g all-purpose flour
04 -
2 teaspoons vanilla extract
05 -
135 g granulated sugar
06 -
226 g unsalted butter, softened
→ For Rolling and Filling
07 -
Whole hazelnuts to top (optional)
08 -
120 g chocolate hazelnut spread
09 -
60 g hazelnuts, chopped up nice and fine
# Steps to Follow:
01 -
Pop the cookies on the trays for five minutes, then set them on a wire rack until they’re totally cool and ready to enjoy.
02 -
Spoon a dab (about 5 grams) of chocolate hazelnut spread into each dent. If you like, press a whole hazelnut right on top while they're still a bit warm.
03 -
Stick them in the oven for about 12 to 14 minutes. Take them out once they’re set, but not crispy all the way through.
04 -
Push a thumb or the back of a small spoon right into the center of each dough ball so you’ve got a little well in the middle.
05 -
Scoop out dough and roll into 2.5 cm balls. Tumble each in chopped hazelnuts so they're coated all around. Line ‘em up on your trays, leaving about 5 cm between so they don’t stick together.
06 -
Little by little, add the dry mix into your butter mix. Keep going until it all comes together and forms a soft, workable dough.
07 -
In a different bowl, stir together your flour, cocoa, and salt until they look pretty well blended.
08 -
Toss softened butter and sugar in a big bowl. Whip together with a mixer until it’s airy and pale. Pour in the vanilla and blend it all in.
09 -
Crank your oven up to 175°C (that’s 350°F), and lay out two baking trays with parchment so nothing sticks.
# Additional Tips:
01 -
Want even neater cookies? Stick your shaped dough balls in the fridge for about 10 minutes before baking—they’ll keep their shape better!