There’s something magical about baking cookies, don’t you think? The smell wafting through the house, the anticipation of that first warm bite—it’s pure bliss! Today, I’m beyond excited to share my recipe for chocolate hazelnut thumbprint cookies. These little gems are a delightful blend of rich chocolate and crunchy hazelnuts, with a luscious chocolate ganache filling that makes every bite a treat. Trust me, once you try these chocolate hazelnut thumbprint cookies, you’ll want to make them again and again. They’re perfect for sharing, but you might just want to keep them all to yourself!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup hazelnuts, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate ganache for filling
How to Prepare Chocolate Hazelnut Thumbprint Cookies
Step-by-Step Instructions
Prepping the Dough
Alright, let’s dive into the fun part! Start by preheating your oven to 350°F (175°C). In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, stir in the vanilla extract to bring a lovely aroma to your dough.
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. It’s important to mix these dry ingredients well so that the cocoa is evenly distributed. Now, gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overdo it! You want a nice dough that holds together but isn’t too stiff. Fold in those delicious chopped hazelnuts to give your cookies that extra crunch.
Here’s a little tip: if you find the dough too soft to handle, chill it in the refrigerator for about 30 minutes. This makes rolling into balls much easier!
Baking the Cookies
Now, it’s time to form our cookies! Scoop out small portions of dough and roll them into balls—aim for about one inch in diameter. Place them on a baking sheet lined with parchment paper, leaving a bit of space between each cookie. Here’s the fun part: using your thumb (or the back of a spoon), make a gentle indentation in the center of each ball. Don’t worry if it cracks a little; they’ll look perfect after baking!
Pop them into the preheated oven and bake for 10-12 minutes. Keep an eye on them—when they’re done, the edges will look firm, and the centers will be slightly soft. That’s how you know they’re just right!
Filling with Ganache
Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. After they’ve cooled completely, it’s time for the best part: filling those thumbprints! Carefully spoon or pipe the chocolate ganache into each indentation. You can be generous with it—more chocolate is always a good idea, right? And there you have it! Your chocolate hazelnut thumbprint cookies are ready to impress. Just wait for the delightful ooze of chocolate ganache with every bite!
Tips for Success
To make your chocolate hazelnut thumbprint cookies absolutely perfect, here are my go-to tips! First, make sure your butter is softened but not melted; this helps achieve that light, fluffy texture. If you’re short on time, you can microwave it for a few seconds, but keep an eye on it! Chilling the dough is a game changer—it makes handling so much easier and helps the cookies hold their shape while baking. Also, don’t skimp on the hazelnuts; they add such a lovely crunch and flavor. Lastly, let the ganache cool slightly before filling the cookies for a smoother application!
Nutritional Information
Please note that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. For each chocolate hazelnut thumbprint cookie, you can expect roughly:
- Calories: 150
- Fat: 8g
- Protein: 2g
- Carbohydrates: 18g
- Sugar: 10g
Always feel free to adjust based on your preferences and dietary needs!
FAQ Section
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! Using milk chocolate will give your chocolate hazelnut thumbprint cookies a sweeter flavor. Just keep in mind that the ganache will be a bit softer, so you may want to chill it a little longer before filling the cookies.
What can I substitute for hazelnuts?
If you don’t have hazelnuts on hand or have a nut allergy, you can use chopped pecans or walnuts instead. They’ll still give you that nice crunch and a slightly different flavor profile that’s equally delicious!
How should I store my cookies?
Store your chocolate hazelnut thumbprint cookies in an airtight container at room temperature for up to a week. If you want them to last longer, pop them in the fridge!
Can I freeze these cookies?
Yes, you can freeze the cookies! Just make sure they’re completely cooled, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll be perfect for enjoying later!
Why did my cookies spread too much?
If your cookies spread too much while baking, it might be due to the butter being too soft. Also, make sure you’re measuring your flour accurately—too little can lead to spreading. Chilling the dough helps, too!
Why You’ll Love This Recipe
- Quick to whip up, perfect for last-minute cravings!
- Decadent chocolate flavor combined with crunchy hazelnuts.
- Beautifully presented with a glossy chocolate ganache filling.
- Great for any occasion—holidays, parties, or just because!
- Fun to make with kids or friends, creating memories in the kitchen.
- Store well, making them a delightful treat for days to come.
Storage & Reheating Instructions
To keep your chocolate hazelnut thumbprint cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can refrigerate them, but be aware that they might lose a bit of that delightful texture. For an indulgent treat, you can gently reheat them in the microwave for about 10-15 seconds—just enough to warm them up without melting the ganache too much. Enjoy them slightly warm for that perfect, gooey chocolate experience!
Z nadrukami
Chocolate Hazelnut Thumbprint Cookies That Melt Hearts
- Całkowity Czas: 32 minutes
- Ustępować: 24 cookies 1x
- Dieta: Wegańskie
Opis
Delicious chocolate hazelnut thumbprint cookies filled with chocolate ganache.
Składniki
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup hazelnuts, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate ganache for filling
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, granulated sugar, and brown sugar.
- Add in vanilla extract and mix well.
- In a separate bowl, combine flour, cocoa powder, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Fold in chopped hazelnuts.
- Form dough into small balls and place them on a baking sheet.
- Make a thumbprint in the center of each ball.
- Bake for 10-12 minutes.
- Remove from oven and fill thumbprints with chocolate ganache.
Uwagi
- Store cookies in an airtight container.
- Chill dough for 30 minutes for easier handling.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 12 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 150
- Cukier: 10g
- Sód: 50mg
- Kwasy: 8g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 18g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 20mg
Słowa kluczowe: chocolate hazelnut thumbprint cookies
