Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract until well incorporated.
- Gradually add the flour, cocoa powder, and salt. Mix until a cohesive dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Roll each ball in chopped hazelnuts to coat evenly.
- Use your thumb to create indentations in the center of each ball.
- Bake for 10-12 minutes until set but still soft. Re-press indentations if needed after baking.
- Once slightly cooled, fill each thumbprint with a dollop of chocolate hazelnut spread.
- Garnish with a whole hazelnut or a drizzle of melted white chocolate, if desired.
Nutrition
Notes
These cookies can be made ahead and stored for later enjoyment. Experiment with different fillings for unique flavors!