Nutella Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2¼ cups all-purpose flour (282g)
02 -
1 tablespoon cornstarch (8g)
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon fine sea salt
06 -
⅓ cup hazelnuts, finely chopped (50g)
07 -
½ cup unsalted butter, room temperature (113g)
08 -
8 oz cream cheese, room temperature (226g)
09 -
1½ cups granulated sugar (300g)
10 -
1 whole egg, room temperature
11 -
1 egg yolk, room temperature
12 -
2 teaspoons vanilla bean paste or extract
→ Coating
13 -
⅓ cup hazelnuts, finely chopped (50g)
14 -
1 tablespoon granulated sugar
→ Filling
15 -
Nutella, for filling centers
# Instructions:
01 -
Whisk together flour, cornstarch, baking powder, baking soda, salt, and ground hazelnuts in a bowl. Set aside.
02 -
Beat butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in egg, egg yolk, and vanilla until fully incorporated.
03 -
Combine wet and dry ingredients until dough forms. Cover bowl tightly and chill for 2-3 hours.
04 -
Preheat oven to 350°F. Line baking sheet with parchment. Mix coating hazelnuts and sugar in small bowl.
05 -
Scoop ~25g dough balls, roll until smooth, then coat in hazelnut-sugar mixture. Space 2-3 inches apart on baking sheet.
06 -
Bake 8-9 minutes until puffy with set edges. After 2 minutes, make indents with rounded teaspoon. Cool 2-3 more minutes before moving to rack.
07 -
Fill indents with Nutella. Serve warm or at room temperature.
# Notes:
01 -
Use gram measurements for most accurate results
02 -
Ensure ingredients are at room temperature
03 -
Dough needs 2-3 hours chilling time