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Mocha Hazelnut Thumbprint Cookies

Mocha Hazelnut Thumbprint Cookies
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Mocha Hazelnut Thumbprint Cookies combine the bold flavor of coffee with the rich crunch of hazelnuts in a chewy, tender cookie. Featuring mocha-infused dough with a luscious hazelnut spread center and toasted hazelnut topping, these cookies offer a unique and irresistible treat perfect for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups All-Purpose Flour (or gluten-free flour blend)
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tablespoon Instant Coffee Granules
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1/2 cup Unsalted Butter, softened (or coconut oil for vegan option)
  • 1/2 cup Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 Large Egg (or flax egg for vegan option)
  • 1 teaspoon Vanilla Extract

Filling and Topping

  • Hazelnut Spread (like Nutella), for filling
  • 1/3 cup Chopped Toasted Hazelnuts

Instructions

  1. Prepare the Dough: Start by creaming the softened butter with both brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, cocoa powder, instant coffee granules, and salt. Gradually fold the dry ingredients into the wet mixture until a soft, pliable dough forms that is not sticky.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and help the cookies maintain their shape while baking.
  3. Shape and Make Thumbprints: Roll the chilled dough into 1-inch diameter balls. Place the balls on a parchment-lined baking sheet. Gently press your thumb into the center of each ball to create a deep well for the filling.
  4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are set but centers remain soft. Remove from the oven and allow to cool slightly before adding the filling.
  5. Add Hazelnut Filling: When the cookies are cool enough to handle, spoon a generous amount of hazelnut spread into each thumbprint indentation. Sprinkle the chopped toasted hazelnuts on top for extra crunch and presentation.

Notes

  • Use fresh instant coffee granules for a vibrant mocha flavor; avoid stale powder.
  • Do not overbake; cookies should have set edges with soft centers for chewiness.
  • Toast hazelnuts lightly to deepen their flavor before chopping and topping.
  • Chill the dough properly to prevent cookies from spreading too thin and losing the thumbprint shape.
  • Measure the flour and cocoa powder precisely to avoid dry cookies.

Nutrition

Keywords: mocha cookies, hazelnut thumbprint cookies, coffee cookies, chewy cookies, nutty cookies, mocha hazelnut, homemade cookies, gluten-free cookies, vegan cookies

Find it online: https://mydishez.com/mocha-hazelnut-thumbprint-cookies/