Ingredients
Method
- 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
- For the best texture, ensure your butter and egg yolks are at true room temperature. This allows them to cream together properly, incorporating air for a lighter cookie.
- When making the thumbprints, if the dough cracks excessively, gently press and smooth the edges with your fingers. A slightly chilled dough can also help maintain shape.
- Store leftover chocolate hazelnut cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies (without the spread if possible, adding it after thawing) for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When making the thumbprints, if the dough cracks excessively, gently press and smooth the edges with your fingers. A slightly chilled dough can also help maintain shape.
- Store leftover chocolate hazelnut cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies (without the spread if possible, adding it after thawing) for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.