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Mocha Hazelnut Thumbprint Cookies

Mocha Hazelnut Thumbprint Cookies
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Mocha Hazelnut Thumbprint Cookies are chewy, tender cookies that seamlessly blend the rich coffee notes of mocha with the warm, nutty flavor of toasted hazelnuts. Featuring a buttery crumb and a luscious filling of hazelnut spread or chocolate ganache, these elegant cookies are perfect for cozy afternoons, festive gatherings, or gifting.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon instant coffee or espresso powder
  • ½ cup ground toasted hazelnuts

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Filling

  • Hazelnut spread or chocolate ganache, as needed for thumbprint filling

Instructions

  1. Prepare the Dough: Cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, instant coffee powder, and ground toasted hazelnuts. Gradually fold the dry mixture into the wet ingredients until a soft dough forms.
  2. Chill the Dough: Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps firm the dough, making it easier to shape and prevents excessive spreading during baking.
  3. Form the Cookies: Roll the chilled dough into small 1-inch diameter balls. Place them spaced on a baking sheet lined with parchment paper. Using your thumb or the back of a spoon, gently press into the center of each ball to create a well for the filling. Avoid pressing too hard to prevent cracking.
  4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden. Once baked, allow cookies to cool slightly on the sheet before transferring to a wire rack to cool completely.
  5. Add the Filling: After the cookies have cooled, spoon hazelnut spread or chocolate ganache into each thumbprint well. Let the filling set slightly before serving or storing.

Notes

  • Use fresh instant coffee or espresso powder for the best mocha flavor.
  • Chilling the dough is essential to achieve a tender center with crisp edges.
  • Lightly toast hazelnuts before grinding to boost their flavor and add crunch.
  • Press gently to create thumbprints to avoid cracking the dough around the wells.
  • Use a kitchen scale or ice cream scoop to make evenly sized cookies for uniform baking.

Nutrition

Keywords: mocha cookies, hazelnut cookies, thumbprint cookies, coffee cookies, chocolate ganache cookies

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