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Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe

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4.2 from 12 reviews

These Chocolate Hazelnut Thumbprint Cookies with Raspberries combine a rich, cocoa-infused buttery cookie base with a luscious chocolate hazelnut spread center topped with fresh raspberries, creating a perfect balance of chocolatey and fruity flavors in every bite.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (measured using a spoon-and-level method), 252 grams
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 3/4 cup granulated sugar, plus extra for rolling
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Fillings and Toppings

  • 3/4 cup chocolate hazelnut spread
  • 36 raspberries

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the flour, unsweetened Dutch process cocoa powder, and kosher salt until fully combined and set aside.
  2. Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream the room temperature unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
  3. Add Egg Yolks and Vanilla: Mix in the two large egg yolks and vanilla extract until incorporated completely.
  4. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in three additions, mixing well after each addition and scraping the bowl to ensure even mixing.
  5. Chill Dough: Refrigerate the dough for 30 minutes to firm up for easier handling and better cookie structure.
  6. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds. Line two baking sheets with parchment paper or nonstick baking mats.
  7. Form Dough Balls: Using a small cookie scoop, portion the dough into 1-1/2 teaspoon sized balls. Roll each portion between your hands into a smooth ball, then roll in additional granulated sugar to coat.
  8. Make Indentations: Place the dough balls evenly spaced on the prepared baking sheets. Using your finger or the back of a 1/4 teaspoon measuring spoon, press into the center of each dough ball to create an indentation.
  9. Bake Cookies: Bake for 13 to 15 minutes, rotating the pans halfway through to ensure even baking, until the cookies are set but still soft. Remove from oven and gently re-press indentations using the back of a 1/2 teaspoon measuring spoon.
  10. Cool Cookies: Allow the cookies to stand on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  11. Fill and Top: Fill each indentation with about 1 teaspoon of chocolate hazelnut spread using a spoon or piping bag. Top each filled cookie with a whole raspberry, cutting larger raspberries in half if necessary, then serve.

Notes

  • For best results, measure flour using the spoon-and-level method to avoid dense cookies.
  • Chilling the dough helps prevent spreading and keeps the indentations intact during baking.
  • If raspberries are large, cut them in half to fit nicely on top of the cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • These cookies can be made ahead; fill and top just before serving to keep raspberries fresh.

Find it online: https://bitezly.com/chocolate-hazelnut-thumbprint-cookies-with-raspberries-recipe/