Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts (plus more for topping)
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and both sugars until light and fluffy.
- Add in the vanilla extract and mix well.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped hazelnuts.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
- Make a small indentation in the center of each cookie using your thumb.
- Bake in the preheated oven for about 10-12 minutes.
- Remove from the oven and let them cool for a few minutes before filling the thumbprints with chocolate hazelnut spread.
- Allow cookies to cool completely before serving.
- Prep Time: 15
- Cook Time: 12