Description
These Chocolate Hazelnut Cream Thumbprints are rich, tender cocoa cookies filled with a luscious chocolate-hazelnut spread center. The cookies feature a delicate crunch from finely chopped hazelnuts coating the outside and a soft, creamy filling inside. Perfect for chocolate lovers looking for an elegant, homemade treat that’s easy to prepare and share.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup hazelnuts, finely chopped
- 1/2 cup chocolate-hazelnut spread
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add wet ingredients: Beat in the egg yolk, then add the milk and vanilla extract, mixing until fully incorporated.
- Combine flour mixture: Gradually stir the cocoa-flour mixture into the wet ingredients until you have a uniform dough.
- Prepare egg white for coating: In a small bowl, whisk the reserved egg white until it becomes foamy but not stiff.
- Shape dough balls and coat: Shape the dough into 1-inch balls. Dip each ball into the foamy egg white, then roll it in the finely chopped hazelnuts to coat evenly.
- Form thumbprints: Place the hazelnut-coated dough balls onto the prepared baking sheets about 1 inch apart. Using your thumb, gently press an indentation into the center of each cookie to create a well for the filling.
- Bake the cookies: Bake the cookies for 10-12 minutes or until they are set but not fully firm. Remove from the oven and immediately press the centers again with the end of a wooden spoon to deepen the indentations.
- Cool the cookies: Let the cookies cool on the baking sheets for about 2 minutes, then transfer them to wire racks to cool completely.
- Fill thumbprints: Once cooled, spoon or pipe about 1/2 teaspoon of chocolate-hazelnut spread into each cookie indentation to fill the centers just before serving.
Notes
- Ensure the butter is softened but not melted for the best creaming results.
- Be careful not to overbake to keep the cookies tender.
- You can substitute hazelnuts with finely chopped almonds or pecans if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, garnish the filled thumbprints with a sprinkle of sea salt or edible glitter before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
