Chocolate, Cinnamon, And Hazelnut Thumbprints
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Kosher Salt2.25 tsps
Ground Cinnamon (divided)1 cup
Granulated Sugar1 large
Egg1 tbsp
Vanilla ExtractDirections:
1
Position racks in upper and lower thirds of oven; preheat to 350°F
2
Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes
3
Wrap nuts in a kitchen towel and let steam 1 minute
4
Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool
5
Grind 1/2 cup nuts in spice mill until finely ground
6
Transfer to a large bowl
7
Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp
8
Cinnamon
9
Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes
10
Add egg and vanilla and beat until combined
11
Reduce mixer speed to low, add dry ingredients, and beat until just combined
12
Combine sanding sugar and remaining 1 tsp
13
Cinnamon in a small bowl
14
Roll heaping 1-Tbsp
15
Rounds of dough into balls, then roll in sanding sugar
16
Arrange balls on parchment-lined rimmed baking sheets at least 2" apart
17
Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes
18
Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp
19
Measuring spoon
20
Transfer cookies on parchment to wire racks and let cool completely
21
Finely chop remaining 2 Tbsp
22
Nuts and set aside
23
Heat chocolate and remaining 4 Tbsp
24
Butter in a small bowl in 10-second intervals in microwave, stirring often, until melted
25
Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner
26
Pipe chocolate into cookie indentations
27
Immediately sprinkle chocolate with reserved nuts
28
Let cookies stand until chocolate sets, about 20 minutes
29
Position racks in upper and lower thirds of oven; preheat to 350°F
30
Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes
31
Wrap nuts in a kitchen towel and let steam 1 minute
32
Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool
33
Grind 1/2 cup nuts in spice mill until finely ground
34
Transfer to a large bowl
35
Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp
36
Cinnamon
37
Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes
38
Add egg and vanilla and beat until combined
39
Reduce mixer speed to low, add dry ingredients, and beat until just combined
40
Combine sanding sugar and remaining 1 tsp
41
Cinnamon in a small bowl
42
Roll heaping 1-Tbsp
43
Rounds of dough into balls, then roll in sanding sugar
44
Arrange balls on parchment-lined rimmed baking sheets at least 2" apart
45
Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes
46
Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp
47
Measuring spoon
48
Transfer cookies on parchment to wire racks and let cool completely
49
Finely chop remaining 2 Tbsp
50
Nuts and set aside
51
Heat chocolate and remaining 4 Tbsp
52
Butter in a small bowl in 10-second intervals in microwave, stirring often, until melted
53
Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner
54
Pipe chocolate into cookie indentations
55
Immediately sprinkle chocolate with reserved nuts
56
Let cookies stand until chocolate sets, about 20 minutes
57
Do Ahead Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature
58
Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature