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introduction
These deeply rich and soft Chocolate Hazelnut Thumbprint Cookies melt in your mouth and are filled with chocolate ganache and packed with crispy hazelnuts!
INGREDIENTS
Thumbprint Cookies
- 2/3 cup / 165 g unsalted butter, softened
- 2/3 cup / 140 g caster sugar
- 1 1/2 tsp vanilla extract
- 2 egg yolks
- 2/3 cup / 133 g dark chocolate, melted
- 1 1/4 cups / 187 g all-purpose flour, sifted
- 1/3 cup / 30 g cocoa powder, sifted
- 1/4 tsp salt
- 1 cup / 125 g hazelnuts, toasted and finely chopped (see notes)
- 1/2 cup / 150 g chocolate hazelnut spread, (see notes)
INSTRUCTIONS
Thumbprint Cookies
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Add the flour and cocoa powder to a medium mixing bowl and whisk to combine.
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Add the butter and sugar to a large bowl and beat on high speed for 2 minutes. Add the vanilla, egg yolks and melted chocolate and mix until well combined.
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Add the dry ingredients and use a spatula to mix until a dough forms.
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Use an ice cream scoop to scoop out cookies about 1 1/2 tbsp in volume. Roll into balls and coat in crushed hazelnuts. Place in the fridge for 2 hours.
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Preheat a fan forced oven to 160C/320F (170C/340F for no fan). Line two baking trays with baking paper and set aside.
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Spread the cookies across two baking trays. Bake one tray at a time in the middle rack for 8 minutes. Allow to cool completely.
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Once baked, use a measuring tablespoon to indent the middle of each cookie, then use a round cookie cutter, slightly larger than the cookies to shuffle around them and shape them back into rounder shapes.
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Assembly
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