Description

Rich and fudgy chocolate thumbprint cookies rolled in toasted hazelnuts and filled with silky ganache. These decadent treats are perfect for holidays, gifting, or indulging your chocolate cravings.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg white, lightly beaten
3/4 cup finely chopped toasted hazelnuts
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and sugar until light and fluffy.
Add egg yolk and vanilla extract, mixing until combined.
Sift in the flour, cocoa powder, and salt. Stir until a dough forms.
Roll dough into 1-inch balls.
Dip each dough ball into the egg white, then roll in chopped hazelnuts to coat.
Place cookies on the prepared baking sheet and make an indentation in the center of each using your thumb or the back of a spoon.
Bake for 10–12 minutes, until the cookies are set.
While cookies bake, melt chocolate chips and heavy cream in a small saucepan over low heat, stirring until smooth to make ganache.
Remove cookies from the oven and gently press the centers again if needed. Fill each indentation with a spoonful of chocolate ganache.
Allow cookies to cool completely before serving or storing.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.
You can substitute dark chocolate chips for a richer ganache.
Chill the dough for 15 minutes if it feels too soft to roll.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 7g
Sodium: 35mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg