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CHOCOLATE HAZELNUT THUMBPRINT COOKIES

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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 buttersoftened
  • 2/3 cup 140 g caster sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg yolks
  • 2/3 cup 133 g dark chocolatemelted
  • 1 1/4 cups 187 g all-purpose floursifted
  • 1/3 cup 30 g cocoa powdersifted
  • 1/4 tsp salt
  • 1 cup 125 g hazelnutstoasted and finely chopped (see notes)
  • 1/2 cup 150 g chocolate hazelnut spread(see notes)

INSTRUCTIONS

Thumbprint Cookies
    • Add the flour and cocoa powder to a medium mixing bowl and whisk to combine.
    • 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.
    • Add the dry ingredients and use a spatula to mix until a dough forms.
    • 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.
    • Preheat a fan forced oven to 160C/320F (170C/340F for no fan). Line two baking trays with baking paper and set aside.
    • Spread the cookies across two baking trays. Bake one tray at a time in the middle rack for 8 minutes. Allow to cool completely.
    • 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.

Assembly

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