Description
These Chocolate Hazelnut Thumbprint Cookies are a delightful treat that combine the rich, fudgy flavor of chocolate with the nutty goodness of hazelnuts. The buttery, crisp cookie dough is filled with a decadent chocolate center, making each bite a delectable experience.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup chopped hazelnuts
– 1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped hazelnuts.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
7. Bake for 10-12 minutes, or until the cookies are set.
8. Remove the cookies from the oven and immediately fill the indentations with a teaspoon of chocolate chips.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced hazelnut flavor, you can toast the chopped hazelnuts before adding them to the dough. Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American