Description
Delightful chocolate hazelnut thumbprint cookies with a rich flavor combination and easy preparation.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup hazelnut flour (or ground hazelnuts)
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- Nutella or any chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Slowly add in the flour, cocoa powder, baking powder, and salt; mix until just combined.
- Fold in the hazelnut flour or ground hazelnuts.
- Scoop small balls of dough (about 1 inch wide) and place them on the prepared baking sheet, creating a thumbprint indentation in each cookie.
- Bake for 10-12 minutes until edges look set.
- Let cool for a minute, then fill each thumbprint with chocolate hazelnut spread.
- Allow cookies to chill on the baking sheet for a bit before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 7g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg