first class chocolate hazelnut thumbprint cookies vest

chocolate hazelnut thumbprint cookies

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Chocolate Hazelnut Thumbprint Cookies

Move over peanut butter blossoms, there's a new flavor in town. You’ll fall in love with hazelnut flour once you realize how nutty it makes these gianduja-inspired cookies

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

Direction

  1. 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. 
  2. Meanwhile, in a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk in ground hazelnuts.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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.