Description
Indulge in these decadent Chocolate Hazelnut Thumbprint Cookies that are perfect for any occasion. These rich, chocolatey cookies with a delightful hazelnut twist will surely impress your family and friends.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Additional:
- 1 cup finely chopped hazelnuts
- 3/4 cup chocolate-hazelnut spread (such as Nutella)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, and salt.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla until combined.
- Combine and Shape: Gradually add dry ingredients to wet ingredients and mix until a dough forms. Shape dough into 1-inch balls.
- Coat and Bake: Dip dough balls in egg white, then roll in hazelnuts to coat. Place on baking sheet and make an indentation in the center of each. Bake for 10–12 minutes.
- Finish: If indentations puff up, press them down after baking. Cool cookies, then fill each indentation with chocolate-hazelnut spread.
Notes
- For a richer flavor, toast the hazelnuts before chopping.
- You can also fill cookies with dark chocolate ganache or caramel for variety.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
