Chocolate-Hazelnut Thumbprint Cookies
Serves: approximately 40
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup hazelnuts, lightly toasted and finely chopped
- ½ cup chocolate-hazelnut spread
- In a large bowl, beat together butter, sugar, and vanilla extract with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- Using a 2-teaspoon levered scoop, portion dough. Roll dough portions in hazelnuts, and place 2 inches apart on prepared baking sheets. Using a finger, gently make an indentation in center of each ball.
- Bake until cookies are puffed, approximately 7 minutes. Remove from oven, and press down centers again. Bake until cookies are set, approximately 3 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
- Place chocolate-hazelnut spread in a piping bag fitted with a medium star tip (Wilton #32). Pipe spread into centers of cookies.
- Store in single layers in airtight containers at room temperature until ready to serve.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!