Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate-hazelnut spread (e.g., Nutella)
- Optional: whole hazelnuts for decorating
Instructions
- Heat the oven & prep pans. Set the oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners.
- Beat butter and sugar. In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes pale and fluffy. Stir in the vanilla.
- Whisk the dry mix. In another bowl, combine the flour, cocoa powder, and salt, whisking to blend evenly.
- Form the dough. Add the dry ingredients to the butter mixture a little at a time, mixing until a smooth, slightly firm dough forms.
- Roll and coat. Portion the dough into roughly 1-inch rounds. Roll each piece between your palms into a smooth ball, then press it into the chopped hazelnuts so the exterior gets coated. Arrange the coated balls on the prepared sheets, leaving ~2 inches between them.
- Make the thumbprints. Press a shallow well into the center of each ball using your thumb or the back of a small spoon.
- Bake. Slide the trays into the oven and bake for 12–14 minutes. The cookies should set around the edges but remain tender in the middle.
- Fill while warm. If the indentations puff up during baking, press them again while cookies are still warm. Drop about 1 teaspoon of chocolate-hazelnut spread into each well. For a finishing touch, press a whole hazelnut into the filling, if you like.
- Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Quick tip: Toast the hazelnuts briefly (8–10 minutes at 350°F) before chopping for a deeper, nuttier flavor. Store baked cookies in an airtight container at room temperature for several days.
Nutrition
- Calories: 300kcal