Ingredients: |
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
|
Directions: |
Directions:Step 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.
Step 2
Meanwhile, in a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk in ground hazelnuts.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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. |
This recipe for Chocolate Hazelnut Thumbprint Cookies is from