Description
These indulgent Chocolate Hazelnut Cream Thumbprints combine rich cocoa cookies with a creamy chocolate hazelnut spread center, all rolled in crunchy hazelnuts. Perfect for a sweet treat at any time, these cookies are sure to impress with their decadent flavor and delightful texture.
Ingredients
Scale
For the Cookies:
- 1 cup all-purpose flour
- 1/2 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
For the Filling:
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in egg yolk, milk, and vanilla extract.
- Gradually add dry ingredients to the wet ingredients and mix until well combined.
- In a small bowl, whisk the egg white until frothy.
- Shape dough into 1-inch balls, dip in egg white, then roll in chopped hazelnuts.
- Place on prepared baking sheet and make an indentation in the center of each cookie.
- Bake for 10-12 minutes, or until set. Remove from oven and immediately re-indent the centers.
- Allow cookies to cool completely, then fill each indentation with chocolate hazelnut spread.
Notes
- Be sure to press the cookie centers down again after baking, as the indentation may puff up while baking.
- Store cookies in an airtight container at room temperature for up to a week.
- For a more intense chocolate flavor, you can use a higher percentage of cocoa powder or a darker chocolate hazelnut spread.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes