Description
Sweet chocolate hazelnut cream thumbprints deliver irresistible comfort with delicate cookie edges and rich ganache centers. Crisp buttery rounds nestle creamy chocolate filling, promising pure indulgence for dessert enthusiasts seeking elegant simplicity.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
Nuts and Flavorings:
- 1 cup hazelnuts, finely chopped
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1/4 teaspoon salt
Instructions
- Gather all ingredients and prepare workspace by lining a baking sheet with parchment paper. Heat oven to 350F (175C).
- Combine flour, cocoa powder, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a smooth texture.
- Incorporate egg yolk, milk, and vanilla extract into the butter mixture, blending until fully integrated.
- Gradually fold dry ingredients into the wet mixture, stirring until a cohesive dough forms without overmixing.
- Whip egg white until it becomes light and frothy with soft peaks.
- Roll dough into small, uniform balls approximately 1-inch in diameter.
- Dip each dough ball into the frothed egg white, ensuring complete coverage.
- Roll coated dough balls in finely chopped hazelnuts, pressing gently to help nuts adhere.
- Arrange nut-covered dough balls on the prepared baking sheet, leaving space between each cookie.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.
- Bake for 10-12 minutes, watching for subtle firmness and set edges.
- Immediately upon removing from oven, reinforce the center indentations while cookies are still warm.
- Allow cookies to cool completely on a wire rack.
- Once cooled, generously fill each indentation with chocolate hazelnut spread.
Notes
- Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, ensuring the same delightful texture and taste.
- Toast hazelnuts beforehand to enhance their nutty flavor and create a deeper, more complex taste profile for the cookies.
- Control the sweetness by using dark chocolate hazelnut spread or reducing sugar content slightly without compromising the cookie’s rich character.
- Create a nut-free version by replacing hazelnuts with toasted coconut flakes or crushed pretzels for added crunch and variety.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 139
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 17 mg