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Chocolate Thumbprint Cookies

Delightful cookies filled with molten chocolate and embraced by crushed hazelnuts, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 whole Egg
  • 1 yolk Egg yolk
  • 3/4 cup Sugar
  • 1/2 cup Vegetable oil
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 cups Flour (AP or Plain)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 white Egg white
  • 100 g Crushed hazelnuts (roasted)
  • 100 g Dark chocolate or milk chocolate

Method
 

Preparation
  1. Preheat your oven to 160C (320F) and lay parchment paper on two baking trays.
  2. In a large bowl, whisk together the whole egg, egg yolk, and sugar until creamy and pale.
  3. Introduce vegetable oil and vanilla extract, whisking until well combined.
  4. Fold in the flour, baking powder, and salt to form a delicate dough.
  5. Shape small spheres of dough, dip in egg white, then roll in crushed hazelnuts.
  6. Arrange the dough spheres on the prepared trays, flatten slightly, and create an indentation with your thumb.
Baking
  1. Bake the cookies for 14-15 minutes until the edges are golden.
  2. While cooling, chop chocolate and melt it in the microwave in 30-second intervals.
Finishing Touch
  1. Fill each indented cookie with the molten chocolate and allow to cool.

Notes

To enhance nuttiness, toast hazelnuts briefly. Adjust chocolate type as desired. Consider adding espresso powder for added flavor.