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- 1 cup all-purpose flour - 1/2 cup ground hazelnuts - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1 large egg yolk - 1 teaspoon vanilla extract - 1/2 cup chocolate hazelnut spread (like Nutella) - Chopped hazelnuts for garnish These ingredients come together to create a rich, nutty cookie. The all-purpose flour provides the base. Ground hazelnuts add flavor and texture. Baking powder helps the cookies rise, while salt balances the sweetness. Softened butter and brown sugar give the cookies a chewy texture. The egg yolk adds richness, and vanilla extract enhances the overall taste. Finally, the chocolate hazelnut spread makes the cookies special. - Chopped hazelnuts - Powdered sugar for dusting - Extra chocolate hazelnut spread for dipping Garnishes are a fun way to customize your cookies. Chopped hazelnuts add crunch and a nice visual touch. Dusting with powdered sugar gives a sweet finish. Providing extra chocolate hazelnut spread for dipping makes your treat even more enjoyable. - Mixing bowls - Whisk - Baking sheet - Parchment paper - Spoon or small scoop - Wire rack for cooling Having the right tools helps make cooking easier. Mixing bowls are needed for combining the ingredients. A whisk helps mix dry and wet items well. Lining a baking sheet with parchment paper keeps cookies from sticking. A spoon or small scoop helps shape the dough into balls. A wire rack cools the cookies properly after baking. To start, preheat your oven to 350°F (175°C). This step warms your oven for baking. Next, take a medium bowl and whisk together these dry ingredients: - 1 cup all-purpose flour - 1/2 cup ground hazelnuts - 1/2 teaspoon baking powder - 1/4 teaspoon salt Set this bowl aside. In a large mixing bowl, beat together the softened butter and brown sugar. This mix should feel light and fluffy after about 2-3 minutes. Now, add one large egg yolk and 1 teaspoon of vanilla extract to the butter mix. Stir until it looks well blended. Gradually mix in your dry ingredients. Be careful here; mix just until combined. Overmixing can make the cookies tough. Once your dough is ready, scoop out tablespoon-sized portions. Roll each portion into a ball. Place these dough balls on a baking sheet lined with parchment paper. Space them about 2 inches apart to give them room to spread. Now, create an indentation in the center of each ball using your thumb or the back of a small spoon. This step is key for holding the chocolate hazelnut spread. Fill each thumbprint with about 1 teaspoon of chocolate hazelnut spread. Don’t be shy—this is where the flavor shines! For a crunchy touch, sprinkle chopped hazelnuts around the edges of each thumbprint. This adds texture and looks lovely, too. Now it's time to bake! Place your baking sheet in the preheated oven. Bake the cookies for about 12-15 minutes. Watch for the edges to turn slightly golden. When done, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the delightful aroma wafting from your kitchen while they cool! To make soft cookies, use room-temperature butter. This helps mix air into the dough. Beat the butter and brown sugar until fluffy. This step adds lightness. Do not skip this part. Mix the dough just until it comes together. Overmixing can make cookies tough. The dough should be slightly sticky but not wet. This keeps the cookies soft. Stop mixing once you don’t see dry flour. For a perfect thumbprint, press gently with your thumb. Make sure not to press too hard. Aim for a deep enough indent to hold the filling. You can also use the back of a small spoon. This gives you control over the shape. Fill each thumbprint with just a teaspoon of chocolate hazelnut spread. Add chopped hazelnuts around the edge for crunch. {{image_2}} If you want a nut-free version, use sunflower seed flour instead of ground hazelnuts. It mimics the texture well. You can also swap the chocolate hazelnut spread for sunbutter. This keeps the flavor rich and creamy. Always check for nut allergies with guests. You can add a dash of cinnamon or espresso powder to the dough. This gives your cookies a warm, rich flavor. You might also try using almond extract instead of vanilla for a twist. Each addition can change the taste and make the cookies even more special. While chocolate hazelnut spread is a classic, you can get creative with fillings! Try fruit jams like raspberry or apricot for a fresh taste. Cream cheese frosting also works great if you want something rich. Each filling brings its own unique flavor to your cookies, making them fun and exciting. To keep your chocolate hazelnut thumbprint cookies fresh, store them in an airtight container. This method keeps them soft and chewy. Place parchment paper between layers to avoid sticking. Keep the container in a cool, dry place. Avoid storing them in the fridge, as this can make them hard. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When stored properly, these cookies last for about one week at room temperature. If you freeze them, they can last much longer. Remember to thaw them at room temperature for the best flavor. Enjoy them fresh for the best taste! Yes, you can use other nut flours. Almond flour works well in this recipe. It adds a nice flavor and texture. You can also try pecan or walnut flour. Just remember, each nut has a unique taste. So, be ready for slight changes in flavor. If you are nut-free, consider using sunflower seed flour. It gives a similar texture without nuts. To stop cookies from spreading, chill the dough first. After mixing, wrap it in plastic wrap and place it in the fridge for about 30 minutes. This helps keep the shape during baking. Also, make sure to use enough flour and nut flour. The right balance helps the cookies hold their shape. Lastly, avoid overmixing the dough, as this can make cookies spread more. Yes, you can make these cookies vegan with a few easy swaps. Replace the egg yolk with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For the butter, use a vegan butter substitute. Use your favorite chocolate hazelnut spread that is dairy-free. These easy swaps keep the cookies tasty and vegan-friendly! This article covered key aspects of cookie making, from ingredients to storage. You learned about the best tools, dough preparation, and baking tips for soft cookies. I also shared variations for flavor and fillings. With proper storage, your cookies can last longer. Remember, experimenting adds fun to baking. Follow these steps to create delicious treats. Enjoy your cookie journey!

Chocolate Hazelnut Thumbprint Cookies

Indulge in the rich flavors of Chocolate Hazelnut Thumbprint Cookies that are sure to impress! These delightful cookies are easy to make with just a handful of ingredients and feature a creamy chocolate hazelnut center topped with crunchy hazelnuts. Perfect for any occasion, they’ll be a hit with family and friends. Click through for the full recipe and discover your new favorite treat! #ChocolateCookies #HazelnutDelight #EasyBaking #CookieRecipe
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Ingredients
  

1 cup all-purpose flour

1/2 cup ground hazelnuts

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup chocolate hazelnut spread (like Nutella)

Chopped hazelnuts for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

        Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.

              Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball.

                Fill each thumbprint with about 1 teaspoon of chocolate hazelnut spread.

                  Sprinkle chopped hazelnuts around the edges of the thumbprint for added crunch and flavor.

                    Bake in the preheated oven for 12-15 minutes, until the edges are slightly golden.

                      Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies

                          - Presentation Tips: Serve on a decorative plate, dusted with powdered sugar for an elegant touch, and include a small bowl of extra chocolate hazelnut spread on the side for dipping!