Chocolate Nutella Thumbprint Cookies
Chocolate Nutella Thumbprint Cookies make a delicious twist on the classic thumbprint cookie! Rich chocolate thumbprint cookies are filled with Nutella spread and topped with chopped almonds are a must-bake for chocolate and Nutella lovers.
Servings: cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter, room temperature
- 3/4 cup (90 gr) confectioners' sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 1/3 cup (160 gr) cake flour
- 6 tbsp (45 gr) cornstarch
- 1/4 cup (25 gr) cocoa powder
- 1/2 tsp salt
- 1/2 cup (150 gr) Nutella spread
- Chopped toasted almonds, for topping
Instructions
- Preheat the oven to 340℉/170℃ and line baking sheets with parchment paper.
- In a medium bowl, combine flour, cornstarch, cocoa powder, and salt until well combined.
- In a large bowl, cream together butter and confectioners sugar. Whisk in egg yolk and vanilla extract. Add the flour mixture and stir with a spatula until well incorporated.
- Scoop a tablespoon of dough and roll them into balls.
- Arrange the balls on the baking sheets. Then, make an indentation on the middle of each ball with a small cylindrical tool with the size of your thumbprint instead.
- Bake for 15-18 minutes or until the cookies are set.
- Remove from the oven and immediately use the cylindrical tool to re-indent the thumbprints, if needed. Then, carefully transfer the cookies to a wire rack to cool.
- Pipe or spoon each cookie with 1/2 tsp of Nutella and sprinkle chopped toasted almonds on top.
Notes
This recipe will make crisp and tender cookies with a snap. If you prefer soft cookies, substitute cake flour and cornstarch with the same amount of all-purpose flour. Then, bake the cookies at 350F/180°C for 12-15 minutes.
Make sure to measure the flour and sugar correctly if using volume measurement. The cookies will end up too crumbly or hard if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.
Scoop the dough with a measuring spoon instead of a dinner spoon. Make sure to level the top of the spoon so that each ball comes out in the same-sized balls.
Although the cookies are called thumbprint cookies, I don't recommend indenting the cookies with a thumbprint. Whenever I press the cookies with a thumbprint, they tend to be uneven or the indents are too big for my liking.
Nutrition
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 49mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 17mg | Iron: 1mg
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