Description
These chocolate hazelnut thumbprints are what cookie dreams are made of – buttery, nutty cookies with pools of chocolate that’ll have everyone reaching for seconds.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups (281g) all-purpose flour
- 1 cup (120g) hazelnuts, finely chopped (plus extra for rolling)
- 3/4 cup (225g) chocolate hazelnut spread (like Nutella)
- 1/4 cup (43g) semi-sweet chocolate chips (for drizzling, optional)
Instructions
- Cream together the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add egg yolks one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour and salt, then gradually add to butter mixture, mixing until just combined.
- Fold in 1/2 cup chopped hazelnuts, then shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls, coat each in remaining chopped hazelnuts, and place 2 inches apart on baking sheets.
- Make an indentation in center of each cookie using back of a teaspoon.
- Bake for 5 minutes, remove and re-press centers, then return to oven for 8-10 minutes until edges are barely golden.
- Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
- Fill each indentation with about 1/2 teaspoon chocolate hazelnut spread.
- Optional: Melt chocolate chips and drizzle over cookies, then let set before serving.