Oh my goodness, let me tell you about the sheer joy of baking chocolate hazelnut thumbprint cookies! There’s just something magical about the combination of rich chocolate and nutty hazelnut that makes these little delights truly special. I mean, who can resist a soft, buttery cookie with a luscious chocolate filling nestled right in the center? It’s like a little gift waiting to be unwrapped with every bite! The best part? They’re super easy to make, so even if you’re a beginner, you can whip these up and impress everyone around you. Trust me, once you take that first taste, you’ll be hooked! So, grab your apron and let’s get started on this sweet adventure together!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate ganache for filling
How to Prepare *Chocolate Hazelnut Thumbprint Cookies*
Step-by-Step Instructions
Alright, let’s get down to the delicious details of making these irresistible chocolate hazelnut thumbprint cookies! I promise you, it’s simpler than you might think, and the aroma wafting through your kitchen will be absolutely divine. So, let’s dive in!
- Preheat your oven: First things first, preheat your oven to 350°F (175°C). This is super important because you want those cookies to bake evenly and come out perfectly chewy.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Trust me, this step is key for getting that melt-in-your-mouth texture!
- Add eggs and vanilla: Next, crack in the two large eggs and pour in the vanilla extract. Mix everything together really well until it’s combined and smooth. You want that lovely mixture to be well blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, hazelnut flour, cocoa powder, and salt. I like to do this to make sure everything is evenly distributed before adding it to the wet ingredients.
- Mix wet and dry: Gradually add the dry mixture to the wet mixture. I usually do this in three parts, mixing gently until everything is just combined. Don’t overmix—this can lead to tough cookies, and we want them soft and delectable!
- Shape the cookies: Now comes the fun part! Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Give them some space to spread out because they’ll expand while baking.
- Create the thumbprint: Using your thumb (or the back of a spoon if you prefer), make an indentation in the center of each dough ball. Don’t be shy—make it deep enough to hold that luscious chocolate ganache later!
- Bake: Pop those beauties in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges look set but the centers might still look a bit soft—that’s what you want!
- Cool and fill: Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This is crucial because they’ll firm up a bit. Then transfer them to a wire rack to cool completely before filling the centers with chocolate ganache. Make sure your ganache has cooled slightly, or it might just melt right through!
And there you have it! These steps will guide you to bake the most scrumptious chocolate hazelnut thumbprint cookies that’ll have everyone begging for the recipe. Just remember, the key is to enjoy the process, and don’t be afraid to taste a bit of the dough along the way (I won’t tell!). Happy baking!
Nutritional Information
Now, let’s talk about the nutrition of these delightful chocolate hazelnut thumbprint cookies! Each cookie packs approximately 150 calories, with about 8 grams of fat and 2 grams of protein. You’ll also find around 20 grams of carbohydrates and 10 grams of sugar per cookie. Keep in mind that these numbers are estimates and can vary based on the specific ingredients you use. So, while you’re indulging in these tasty treats, just remember to enjoy them in moderation! Happy baking and snacking!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich chocolate and nutty hazelnut creates a flavor explosion in every bite—seriously, it’s heavenly!
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip these up without a hitch. I promise, you’ll feel like a pro!
- Perfect for Any Occasion: Whether it’s a cozy family gathering, a festive holiday party, or just a sweet treat for yourself, these cookies fit right in!
- Customizable: Feel free to get creative! You can experiment with different fillings or even swap out flours for a unique twist.
- Impressive Presentation: Those little thumbprints filled with chocolate ganache look so fancy, yet they’re so easy to make. Your friends and family will think you’re a baking genius!
- Make Ahead Friendly: You can prepare the dough in advance and bake them fresh right before serving, making them perfect for busy days.
Tips for Success
Alright, let’s ensure your chocolate hazelnut thumbprint cookies turn out absolutely perfect! First off, always use high-quality chocolate for your ganache. The better the chocolate, the richer and more delicious your filling will be! I recommend going for a semi-sweet or dark chocolate for that deep flavor.
Also, when it comes to the butter, make sure it’s softened but not melted. This helps in achieving that fluffy texture when creaming with the sugars. And remember, don’t overmix the dough once you combine the wet and dry ingredients; you want those cookies to be tender and melt-in-your-mouth! Lastly, keep an eye on them as they bake—every oven is different, and you don’t want to overbake. Trust your instincts, and you’ll be rewarded with cookies that are simply irresistible!
Variations
If you’re feeling adventurous, there are so many fun ways to mix things up with these chocolate hazelnut thumbprint cookies! For a fruity twist, try using raspberry or strawberry jam as a filling instead of ganache—talk about a flavor explosion! You could also swap out the hazelnut flour for almond flour for a different nutty flavor profile. Feeling extra indulgent? Add a dollop of peanut butter or Nutella in the center for a rich surprise. The possibilities are endless, so don’t hesitate to get creative and make this recipe your own!
Storage & Reheating Instructions
To keep your chocolate hazelnut thumbprint cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay tasty for about a week—if they last that long! If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to layer them with parchment paper to prevent sticking, and then place them in a freezer-safe container.
When you’re ready to enjoy them, simply thaw the cookies in the fridge overnight. If you prefer them warm, pop them in the microwave for just a few seconds—don’t overdo it, or they’ll get too soft! Enjoy every delightful bite!
FAQ Section
Can I use regular flour instead of hazelnut flour?
Absolutely! If you don’t have hazelnut flour on hand, you can substitute it with more all-purpose flour. Just keep in mind that you might miss out on that lovely nutty flavor that hazelnut flour brings to the cookies.
How do I know when the cookies are done baking?
Great question! You’ll want to look for edges that are set and slightly firm, while the centers may still look a tad soft. They’ll continue to cook a bit as they cool, so don’t worry if they seem a little underbaked right out of the oven!
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before shaping and baking. Easy peasy!
What’s the best way to melt chocolate for the ganache?
I recommend using a double boiler or the microwave. If you’re using the microwave, heat in short bursts of 20-30 seconds, stirring in between to avoid burning. This will help you achieve a smooth, glossy ganache that’s perfect for filling!
Can I freeze the cookies after baking?
Definitely! Once your cookies are baked and completely cooled, just store them in an airtight container with parchment paper between layers. They’ll freeze beautifully for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight, and they’ll be just as good as fresh!
Chocolate Hazelnut Thumbprint Cookies: 7 Irresistible Tips
- Gesamtzeit: 35 minutes
- Ertrag: 24 cookies 1x
- Ernährung: Vegetarisch
Beschreibung
Delicious chocolate hazelnut thumbprint cookies filled with chocolate ganache.
Zutaten
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate ganache for filling
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, hazelnut flour, cocoa powder, and salt.
- Gradually add dry ingredients to the wet mixture until combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indention in the center of each ball using your thumb.
- Bake for 12-15 minutes.
- Remove from oven and cool slightly before filling with chocolate ganache.
Notes
- Store cookies in an airtight container.
- Use high-quality chocolate for ganache.
- Allow ganache to cool before filling the cookies.
- Prep Time: 20 minutes
- Kochen Zeit: 15 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cookie
- Kalorien: 150
- Zucker: 10g
- Natrium: 50mg
- Fett: 8g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 3g
- Trans Fat: 0g
- Kohlenhydrate: 20g
- Faser: 1g
- Protein: 2g
- Cholesterin: 30mg
Keywords: chocolate hazelnut thumbprint cookies
