Chocolate-Nutella thumbprints will ruin it for all other holiday cookies
Cookies take center stage at this time of year. And why shouldn’t they? Add this recipe for chocolate Nutella-filled thumbprint cookies to your holiday cookie list. Chocolate is great on its own, but when you combine it with the hazelnut goodness of Nutella, you’ve got a great combo everyone will give two thumbs up to.
What holiday get-together is complete without cookies? I thought at this time of year I’d turn to a traditional cookie, made with a twist. Thumbprints are a favorite, and this version might just become your new favorite too.
I combined a chocolate thumbprint cookie with the rich and creamy goodness of Nutella. Rolled in chopped hazelnut pieces, these cookies aren’t just pretty, they’re delicious too.
Chocolate Nutella-filled thumbprint cookies recipe
Prep time: 10 minutes | Inactive time: 30 minutes | Bake time: 10 minutes | Total time: 50 minutes
- 1-1/2 cups all-purpose baking flour
- 1/3 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground espresso
- 2 eggs
- 1-1/4 cups sugar
- 1/3 cup butter, softened
- 1/2 cup chocolate chips, melted
- 1 egg white
- 4 ounces toasted, finely chopped hazelnuts
- 1 (12-ounce) jar Nutella spread
- Parchment paper
- Line 3 baking sheets with parchment paper, and set them aside.
- To a medium bowl, add the flour, cocoa powder, baking powder, salt and espresso. Whisk to combine, and set aside.
- Use a mixer on medium speed to blend the sugar, 2 eggs (add them 1 at a time), butter and melted chocolate chips until combined.
- Add the dry mixture a little at a time to the sugar mixture. Mix on low until combined.
- Transfer the dough to the refrigerator, and let sit for about 30 minutes.
- Heat the oven to 350 degrees F. To a small bowl, add the egg white, and to another small bowl, add the hazelnut pieces.
- Roll to shape the dough into 1-inch balls, and move the baking pans, egg white and hazelnut pieces to the same area.
- Roll the dough balls in the egg white, and allow the excess to drip off back into the bowl. Immediately roll the dough balls in the hazelnut pieces, pressing down gently. Place the balls about 2 inches apart on the cookie sheets. Use your thumb to gently make an indentation in the center of each cookie. Note that the indentation will mostly disappear while baking, so when you remove the cookies from the oven, you may need to reform the indentations.
- Bake for 10 – 11 minutes or until the edges are firm.
- Reform the indentations as needed while the cookies are still warm. Place on a wire rack to cool completely.
- When the cookies are cool, fill them with about 1/2 teaspoon of the Nutella. Use you finger to swirl the spread a bit.