Chocolate Hazelnut Thumbprint Cookies
Prepare to be smitten by the wonders of hazelnut flour as you discover its simplicity in creation and the delightful nuttiness it imparts to these gianduia-inspired cookies. The dough receives an extra dose of cocoa intensity through melted chocolate, while a luscious and velvety layer of Nutella crowns each treat. If you have the opportunity to acquire imported Nutella from Italy, it boasts a more pronounced hazelnut flavor compared to its domestically produced counterpart.
Ingredients
- 3/4 c. raw hazelnuts
- 1 1/2 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 8 tbsp. (1 stick) unsalted butter, divided
- 4 oz. semisweet chocolate chips
- 1/2 c. packed brown sugar
- 2/3 c. granulated sugar, divided
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 tbsp. whole milk
- 1/2 c. Nutella
Instructions
- Preheat oven to 350º. On a rimmed baking sheet, roast hazelnuts until fragrant and noticeably darker, 10 to 12 minutes. Let cool slightly. Transfer hazelnuts to a food processor and process until finely ground.
- Meanwhile, in a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk in ground hazelnuts.
- Combine chocolate and 4 tablespoons butter in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each burst, until melted, about 1 minute. Set aside to cool slightly.
- In a large bowl using a hand mixer or a stand mixer using the paddle attachment, beat brown sugar, ⅓ cup granulated sugar, and remaining butter until slightly fluffy, about 2 minutes. Add egg, vanilla, and milk, and beat for 1 minute. Add the melted chocolate mixture and beat until well-combined, 1 minute more. With the mixer on low, beat in flour until evenly combined.
- Line two large baking sheets with parchment paper. Spread remaining ⅓ cup granulated sugar on a plate. Scoop out level tablespoons of dough, dropping mounds on prepared baking sheets as you go. Roll each mound into a ball, then roll in the sugar and place on prepared baking sheets, 2 inches apart. Gently press your thumb into each ball. Freeze raw cookies until firm, at least 1 hour and up to 2 days.
- Preheat oven to 350° with racks in the lower and upper third positions. Bake, rotating sheets halfway, until slightly puffed, 7 to 8 minutes. Once out of the oven, reinforce the indentation of the cookie by gently pressing again with a brave thumb.
- Microwave Nutella until slightly runny but not completely liquid, about 20 seconds. While cookies are still warm, spoon ½ teaspoon of Nutella into each indentation.
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