This chocolate thumbprint cookie is what you get when you can’t decide between a cookie and a truffle, so why not have both. I don’t think I ever need to sell anyone on a chocolate on chocolate cookie, amiright!
This was my first time making thumbprint cookies, but I love that they are so easy to make but the result is a very indulgent cookie. You make an easy dough, roll into small balls and make a small indentation with your thumb. Once baked fill with creamy chocolate coffee ganache and top with roasted hazelnuts. Extra festive sprinkles recommended. They make a perfect gift for the holiday season. Or you know keep them all for yourself!
– Mocha Hazelnut Thumbprint Cookies –
Makes about 30 cookies
cookies
2 cups (240g) all purpose flour
3/4 cup (75g) cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups (140g) unsalted butter
2/3 cup (150g) sugar
1 large egg
1 tsp cream/milk
2 tsps vanilla extract
1 1/2 tsp instant coffee
ganache
113g dark chocolate (at least 70%)
1/2 cup heavy cream
1 tsp instant coffee
1/2 cup roasted hazelnuts, chopped
In a mixer with a paddle attachment, beat butter and sugar until just light and fluffy. Add the egg, vanilla, cream and coffee and beat until all combined. In a bowl whisk flour, cocoa, baking soda and salt together. Add to the mixer bowl and beat on low until a dough forms. Remove from the mixer and knead the dough gently into a smooth ball.
Preheat the oven to 350F. Roll the dough into balls about 1 tablespoon and place on parchment lined baking sheet about 1 inch apart. Using your thumb or the back of a small measuring spoon press gently in the center of each to create an indentation. Bake for 8-10mins until just set. When you remove them from the oven gently press the centers again. Cool down on wire racks.
Ganache
Chop the chocolate into fine pieces and add to a heatproof bowl with the coffee. Heat the cream on medium low heat until not, but not boiling or simmering. Add the cream to the chocolate and stir the ganache well. It might look grainy at first but will come together to a creamy consistency. Allow to cool for 5 mins then spoon or pipe the mix into the center of the cookies. Top with roasted hazelnuts.
These look great! To do the cookies covered in hazelnuts, did you have to put icing on first to make the nuts stick? Or will the nuts just stick if the cookies are still warm?
Thanks Tina!
I dipped the cookies in a bit of melted chocolate and then rolled them in hazelnuts, but you can also roll the cookie dough in the hazelnuts before baking to make them stick! Hope you enjoy 🙂