Chocolate Hazelnut Thumbprint Cookies with Raspberries
These gorgeous Chocolate Hazelnut Thumbprint cookies, filled with chocolate hazelnut spread and fresh raspberries are a showstopper for holiday baking or Valentine's Day.
2cupsall purpose flour(measured using a spoon-and-level method), 252 grams
⅓cupunsweetened cocoa powder(I use dark or dutch process )
½teaspoonkosher salt
1cupunsalted butter, room temperature (2 sticks)
¾cupsgranulated sugar, plus extra for rolling
2largeegg yolks
1teaspoonvanilla extract
¾cupchocolate hazelnut spread
36raspberries
Instructions
In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and ¾ cup sugar until light and fluffy. Scrape the bowl and mix in egg yolks and vanilla extract.
Add the dry ingredients in 3 additions, scraping the bottom and sides of bowl between each addition. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment or nonstick baking mats.
Scoop dough into 1-½ teaspoon portions (I use a small cookie scoop) and roll between your hands into a ball. Place a few tablespoons of granulated sugar in a shallow dish and roll the dough balls in the sugar to coat.
Place dough onto the prepared baking pans. Using your finger or the back of a ¼ teaspoon measuring spoon, make an indentation in the center of each cookie.
Bake for 13-15 minutes, rotating pans halfway through, until cookies are set. Remove from the oven and use the back of a ½ teaspoon measuring spoon to gently re-press the indentations. Let cookies stand on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Use a spoon or a piping bag, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Top with a raspberry (cut in half if large) and serve.
Notes
Make ahead:
The cookies should be filled with chocolate hazelnut spread and topped with a raspberry the day of serving. You can bake the cookies and store them at room temperature, unfilled, up to 3 days in advance in a tightly-covered container.