Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ½ cup cocoa powder (natural unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk
Coating
- 3/4 cup roasted hazelnuts (chopped finely)
Nutella Ganache
- ¼ cup heavy cream
- ½ cup Nutella
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set this mixture aside for later incorporation into the dough.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a handheld mixer, beat the unsalted butter with the brown and granulated sugars on medium-high speed for 2 minutes until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add Egg and Vanilla: Stop the mixer and scrape down the sides and bottom. Add the room temperature egg and vanilla extract, then beat again on medium-high speed for 1 minute to fully incorporate and add richness.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low, slowly add the pre-mixed dry ingredients, followed by the tablespoon of whole milk. Mix just until combined, being careful not to overwork the dough to maintain tender cookies.
- Form Cookies: Scoop out about 1 tablespoon of dough and roll it between your hands to form a ball. Roll each ball in the finely chopped roasted hazelnuts to coat evenly, then place onto a parchment-lined baking sheet or plate. Repeat until all dough is used, making approximately 35 cookies. Use your thumb or the back of a spoon to create an indent in the center of each cookie.
- Chill Dough: Refrigerate the prepared cookies for 1 hour to firm up, which helps maintain their shape while baking.
- Preheat Oven and Prepare Baking Sheets: After chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange cookies on the sheets with a few inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the center rack for 11-13 minutes until the cookies look set and have some cracks on top but are still soft.
- Reshape Indents: Remove cookies from the oven. If the thumbprints have shrunk, gently press down again using a teaspoon, spatula, or a small round cookie cutter to restore the indent and shape.
- Cool Slightly: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Nutella Ganache: Place Nutella in a heat-safe bowl. Heat the heavy cream in a saucepan over medium-low heat or in the microwave until it starts to simmer but does not boil.
- Combine Ganache Ingredients: Pour the hot cream over the Nutella and stir until the mixture is smooth and creamy, forming the ganache filling.
- Fill Cookies: Spoon the Nutella ganache into each cookie’s thumbprint indentation or use a piping bag to fill them neatly. Serve and enjoy!
Notes
- For best results, use room temperature butter and egg to achieve the right dough consistency.
- Chilling the dough is crucial to prevent spreading and to get a thick cookie.
- If you don’t have roasted hazelnuts, you can toast raw hazelnuts in a dry skillet or oven before chopping.
- Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate the ganache-filled cookies for longer freshness.
- You can substitute milk with a non-dairy option if desired, but it may slightly affect texture.
- Prep Time: 20 minutes
- Cook Time: 13 minutes per batch (approx. 26 minutes total)
- Category: Dessert
- Method: Baking
- Cuisine: American
