Chocolate Hazelnut Thumbprint Cookies
These deeply rich and soft Chocolate Hazelnut Thumbprint Cookies melt in your mouth and are filled with chocolate ganache and packed with crispy hazelnuts!
Ingredients
Hazelnut Cookies:
- 200 g all-purpose flour plain flour
- 30 g Dutch processed cocoa powder
- 1/4 tsp salt
- 250 g unsalted butter
- 1 egg yolk
- 40 g milk
- 115 g powdered sugar
- 2 tsp vanilla extract
- 125 g finely chopped hazelnuts toasted (see notes)
- 100 g chocolate hazelnut spread see notes
Instructions
Hazelnut Cookies:
- Preheat your oven to 180C / 355F (fan on), 160C / 320F (fan off). Line two large baking trays with baking paper and set aside.
Combine dry ingredients:
- Add the flour, cocoa powder and salt into a medium sized mixing bowl and use a whisk to combine. Set aside.
Cream butter and sugar:
- To a separate bowl, add the butter, powdered sugar, egg yolk and milk and beat on high speed until fluffy and pale, about 3 minutes.
Roll out cookies:
- Roll out about thirty 1 1/2 tablespoon sized balls. Using an ice cream scoop to do this will make it an easier process. I used the OXO Good Grips Small ice cream scoop.
Roll in hazelnuts and bake:
- Roll each ball in crushed hazelnuts. Space the cookies across two baking trays and bake one at a time, in the middle rack for 8 minutes. Do not flatten the cookies before baking, they will flatten and spread In the oven.
Indent the cookies:
- As soon as they come out of the oven grab a measuring tablespoon and indent each cookie. Then shuffle a round cookie cutter slightly larger than the cookie around the cookies to make them round again. Allow to cool completely.
Fill with hazelnut spread:
- Add the chocolate hazelnut filling to the center of each cookie using spoons or a piping bag to finish. Let them set completely before serving.
Notes:
- How to toast your hazelnuts – to toast your hazelnuts, place on a metal baking sheet and bake in an preheated oven on 180C / 355F (fan off) for 10 minutes or until golden. Take out and allow to cool completely before chopping or adding to a food processor to chop.
- Chocolate hazelnut spread – You can use any type you like. Personally, I think a better quality, non-palm oil spread is better and tastes better.
- Storage – Cookies can be stored in an airtight container for up to three days. They can be frozen for up to 2 months! Thaw at room temperature before serving.
- Nutrition – is an approximate and is based on per cookie. This recipe makes about 30 cookies.
- A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this.
Nutrition
Serving: 1CookieCalories: 149kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 25mgSodium: 23mgPotassium: 69mgFiber: 1gSugar: 6gVitamin A: 220IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg
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