Description
Delicious chocolate hazelnut thumbprint cookies filled with chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/3 cup chocolate ganache for filling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, powdered sugar, granulated sugar, and salt.
- In another bowl, cream the softened butter and vanilla.
- Combine dry and wet ingredients.
- Stir in chopped hazelnuts.
- Form dough into balls and place on a baking sheet.
- Make an indent in the center of each ball.
- Bake for 10-12 minutes.
- Let cool and fill indents with chocolate ganache.
Notes
- Store cookies in an airtight container.
- Use dark chocolate for a richer taste.
- Chill dough for easier handling if too soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate hazelnut thumbprint cookies