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Chocolate Thumbprint Cookies

Delight in the tender, hazelnut-crusted Chocolate Thumbprint Cookies filled with glossy melted chocolate. A perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookies Base
  • 1 unit Egg Room temperature for better incorporation
  • 1 unit Egg yolk Room temperature for better incorporation
  • 3/4 cup Sugar
  • 1/2 cup Vegetable oil
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Vanilla extract Consider using flavored extracts for variation
  • 2 cups Flour (All-Purpose or Plain)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 unit Egg white
Toppings
  • 3.5 oz Crushed hazelnuts (roasted)
  • 3.5 oz Dark chocolate or milk chocolate Chopped for melting

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F) and line two baking trays with parchment paper.
  2. In a large bowl, whisk together the egg, egg yolk, and sugar until light and pale.
  3. Add the vegetable oil and vanilla extract, whisking until combined.
  4. Slowly add the flour, baking powder, and salt, folding gently until a soft dough forms.
  5. Shape small balls of dough, dip in egg white, and roll in crushed hazelnuts.
  6. Place them on the trays, slightly flattening and making an indentation in the center.
Baking
  1. Bake for 14 to 15 minutes, until golden brown.
  2. Cool the cookies, then melt the chopped chocolate in the microwave, filling the centers of each cookie.

Notes

Store cookies in an airtight container at room temperature. Flavors improve over time. Variations can include using different nuts or fruit preserves.