Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: 3/4 c. raw hazelnuts -; 1 1/2 c. all-purpose flour -; 1/2 c. unsweetened cocoa powder -; 1/2 tsp. baking soda -; 3/4 tsp. kosher salt -; 8 tbsp. (1 stick) unsalted butter, divided -; 4 oz. semisweet chocolate chips -; 1/2 c. packed brown sugar -; 2/3 c. granulated sugar, divided -; 1 large egg -; 1 tsp. pure vanilla extract -; 1 tbsp. whole milk -; 1/2 c. Nutella -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Hazelnut Thumbprint Cookies

1. 3/4 c. raw hazelnuts -

2. 1 1/2 c. all-purpose flour -

3. 1/2 c. unsweetened cocoa powder -

4. 1/2 tsp. baking soda -

5. 3/4 tsp. kosher salt -

6. 8 tbsp. (1 stick) unsalted butter, divided -

7. 4 oz. semisweet chocolate chips -

8. 1/2 c. packed brown sugar -

9. 2/3 c. granulated sugar, divided -

10. 1 large egg -

11. 1 tsp. pure vanilla extract -

12. 1 tbsp. whole milk -

13. 1/2 c. Nutella -

How to cook deliciously - Chocolate Hazelnut Thumbprint Cookies

1. Stage

Preheat oven to 350º. On a rimmed baking sheet, roast hazelnuts until fragrant and noticeably darker, 10 to 12 minutes. Let cool slightly. Transfer hazelnuts to a food processor and process until finely ground.

2. Stage

Meanwhile, in a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk in ground hazelnuts.

3. Stage

Combine chocolate and 4 tablespoons butter in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each burst, until melted, about 1 minute. Set aside to cool slightly.

4. Stage

In a large bowl using a hand mixer or a stand mixer using the paddle attachment, beat brown sugar, ⅓ cup granulated sugar, and remaining butter until slightly fluffy, about 2 minutes. Add egg, vanilla, and milk, and beat for 1 minute. Add the melted chocolate mixture and beat until well-combined, 1 minute more. With the mixer on low, beat in flour until evenly combined.

5. Stage

Line two large baking sheets with parchment paper. Spread remaining ⅓ cup granulated sugar on a plate. Scoop out level tablespoons of dough, dropping mounds on prepared baking sheets as you go. Roll each mound into a ball, then roll in the sugar and place on prepared baking sheets, 2 inches apart. Gently press your thumb into each ball. Freeze raw cookies until firm, at least 1 hour and up to 2 days.

6. Stage

Preheat oven to 350° with racks in the lower and upper third positions. Bake, rotating sheets halfway, until slightly puffed, 7 to 8 minutes. Once out of the oven, reinforce the indentation of the cookie by gently pressing again with a brave thumb.

7. Stage

Microwave Nutella until slightly runny but not completely liquid, about 20 seconds. While cookies are still warm, spoon ½ teaspoon of Nutella into each indentation.