Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are a delicious blend of rich chocolate and nutty hazelnut flavors!
Equipment
- Oven
- Baking Sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon
Ingredients
- 1 cup salted butter softened
- 1 tablespoon ground flax seed
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 cups all-purpose flour spooned and leveled
- 1/4 cup cocoa powder
- 1/2 cup dry toasted and unsalted hazelnuts roughly chopped
- 1/4 cup additional dry toasted and unsalted hazelnuts roughly chopped (for sprinkling on the cookies)
- 1/3 cup chocolate hazelnut butter (homemade or store-bought)
- 12-15 hazelnuts cut in half (optional, for garnish)
Instructions
- In a small bowl, mix the ground flax seed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This will serve as a binding agent in your cookies.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes. Add the flax egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and chopped hazelnuts until evenly mixed.
- Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix; you want your dough to remain tender.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much while baking.
- While the dough is chilling, preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.
- After chilling, scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart. Using your thumb (or the back of a spoon), create a well in the center of each cookie.
- Spoon about 1/2 teaspoon of chocolate hazelnut butter into each thumbprint. Sprinkle with additional chopped hazelnuts for added crunch and flavor.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers might look slightly underbaked, but they will firm up as they cool.
- Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh but will keep well in an airtight container.
Notes
- Chill the dough to prevent cookies from spreading.
- Don't overbake; they should be soft in the center.
- Toast hazelnuts for enhanced flavor.