You’ll have to excuse me today. I’m pretty sure I’m the last person you want to see since you’re still going strong with your New Year resolutions.
Oh wait! It’s February! Phew! Yeah, what resolution, right? That was the talk of the week about a month ago. It’s time to get back to chocolate. I could talk about chocolate day and night, all while whipping up some chocolate sweets. God knows I need another 100 years just to try all the recipes I’ve pinned, clipped, saved or dreamed about.
Speaking of chocolate sweets, you guys: You must make these chocolate hazelnut thumbprint cookies. They are to die for!
Don’t believe me? Take a look again at the photo above. Close your eyes. You’ll soon be able to smell the roasted hazelnuts combined with the rich chocolate flavor. Top that with a luscious chocolate hazelnut spread.
This is what I’m talking about. I knew you’d come around.
These chocolate hazelnut thumbprint cookies are like none of the others you’ve had before. You won’t be disappointed, I promise. They are easy to prepare and even easier to eat! Your friends and family (if you decide to share) will be sad when there’s nothing but crumbs left in the cookie jar.
I’m telling you, resistance is pointless. You’ve been looking for these cookies all your life.
So, gather up your ingredients and let’s bake together!
For starters you’ll need just a handful of ingredients. Refrigerated cookie dough, unsweetened cocoa powder, hazelnut flour, chopped hazelnuts and chocolate hazelnut spread.
If you don’t have hazelnut flour and don’t feel like buying some (although you should since once you’ve tried these cookies you’ll make them over and over again), you can add some hazelnuts to your food processor and pulse until finely ground.
If you know a little bit about baking, then you may notice I didn’t add any extra sugar. I wanted the cookies to have a strong chocolate flavor without being overly sweet. Don’t worry, these cookies are not bitter. They have just the right amount of sweetness.
Once you have all the ingredients handy, remove the sugar cookie dough from the package and break it into pieces.
Add the cocoa powder and hazelnut flour over it and pour just a little bit of heavy cream, to make sure the cookies don’t turn out crumbly and dry.
With a wooden spoon, mix the ingredients until well combined.
It’s time to get just a little messy. With your fingers, break pieces of cookie dough and shape them in your hands to form a ball. You should have about 30 cookie dough balls.
Place the cookie dough on a baking sheet with the chopped hazelnuts. Start shaking the cookie sheet until all the cookie dough balls are covered in small pieces of hazelnut.
Once the cookie dough balls are covered in hazelnuts roll them again in your hands, gently pressing the hazelnut pieces in the cookie dough. With the handle of a wooden spoon, make a small hole in each cookie dough ball.
I like to refrigerate the cookie dough to let the dry ingredients absorb more moisture. This creates a better consistency and helps the flavors develop.
While the cookies are chilling, heat the oven. Prepare a baking sheet by lining it with parchment paper or a silicone mat.
Bake the cookies until the edges are set. One would think they are not fully done, but once they’re out of the oven, the cookies will continue to cook a little longer.
Let the cookies cool completely before piping chocolate hazelnut spread on top of them. If you don’t have a piping bag, simply snip the end off of a plastic sandwich bag. Now go enjoy your cookies!