Description
Indulge in the irresistible combination of rich chocolate and buttery hazelnut with these classic Chocolate Hazelnut Thumbprint Cookies. Perfect for any occasion, from holiday gatherings to casual coffee breaks, these cookies are sure to delight.
Ingredients
Scale
- 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
- 1/2 cup chopped hazelnuts
- 1 cup semi-sweet chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped hazelnuts.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until the cookies are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the chocolate chips in a double boiler or microwave, stirring frequently until smooth. Spoon a small amount of the melted chocolate into the indentation of each cookie.
- Allow the chocolate to set before serving. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chocolate Hazelnut Thumbprint Cookies