Description
These Chocolate Hazelnut Thumbprint Cookies are a delightful bite-sized treat that combine a buttery, nutty base with a rich, chocolate-filled center. They’re perfect for any occasion, from holiday gatherings to casual get-togethers.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup chopped hazelnuts
– 1 cup semisweet chocolate chips
Instructions
1. – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. – In a large bowl, cream together the butter and sugar until light and fluffy.
3. – Beat in the egg and vanilla extract until well combined.
4. – In a separate bowl, whisk together the flour and salt.
5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. – Stir in the chopped hazelnuts.
7. – Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. – Using your thumb or the back of a teaspoon, make a shallow indentation in the center of each dough ball.
9. – Fill each indentation with about 1 teaspoon of chocolate chips.
10. – Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
11. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced hazelnut flavor, you can toast the chopped hazelnuts before adding them to the dough. These cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American