Description
These indulgent thumbprint cookies feature a rich cocoa-based dough, coated in finely chopped hazelnuts, and filled with a luscious chocolate-hazelnut spread. The perfect combination of crunchy and creamy, these cookies are a delightful treat for any occasion.
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 the 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 the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla extract.
- Gradually stir in the flour mixture until the dough is well combined.
- In a small bowl, whisk the egg white until foamy. Shape the dough into 1-inch balls, dip each ball in egg white, and then roll in chopped hazelnuts.
- Place the dough balls 1 inch apart on the 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 the oven and press the centers again with the end of a wooden spoon to deepen the indentation.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Once cooled, fill each indentation with chocolate-hazelnut spread.
Notes
- For extra flavor, toast the hazelnuts before chopping them.
- You can also use Nutella or any other chocolate-hazelnut spread as a filling.
- These cookies store well in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes