Description
- These decadent thumbprint cookies are a perfect combination of rich chocolate and crunchy hazelnuts, filled with a creamy chocolate-hazelnut spread. The soft, chewy cookies are enhanced by the delightful texture of chopped hazelnuts, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, finely chopped
- 1/2 cup chocolate-hazelnut spread
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla.
- Gradually stir in the flour mixture until well combined.
- In a small bowl, whisk the egg white until foamy. Shape dough into 1-inch balls, dip in egg white, then roll in chopped hazelnuts.
- Place balls 1 inch apart on prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
- Bake for 10-12 minutes or until set. Remove from oven and press the centers again with the end of a wooden spoon.
- Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
Notes
- Be careful not to overbake these cookies to ensure they stay soft and chewy.
- If desired, warm the chocolate-hazelnut spread slightly before filling the centers to make it easier to spoon in.
- You can substitute the hazelnuts with chopped almonds for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes