Irresistible Chocolate Hazelnut Thumbprints!
Chocolate hazelnut cookies: master these rich, decadent thumbprint cookies featuring a creamy Nutella center. Perfect for sharing or a sweet treat.
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (60 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, (room temperature)
- ¾ cup (150 g) light brown sugar, (packed)
- ¼ cup (50 g) granulated sugar
- 2 large egg yolks, (room temperature)
- 2 teaspoons vanilla extract
- ¾ cup (222 g) chocolate-hazelnut spread, (like Nutella, divided)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
- In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
- Add light brown sugar and granulated sugar to the butter. Beat on medium speed until light and fluffy, about 2–3 minutes.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.