Chocolate Hazelnut Thumbprint Cookies

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Woooh! Mind-blowing chocolate cookies with Nutella. Every cookie is a childhood fantasy come true...chocolates and everyone's favorite hazelnut spread in one bite.

Aside from the delicious richness of this chocolate hazelnut treat, it also appears sophisticated, making it an ideal gift for someone with whom you enjoy sharing them...Enjoy!

Makes 48 cookies

Ingredients:

• 3/4 cup raw hazelnuts

• 1.5 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp baking soda

• 3/4 tsp kosher salt

• 4 oz semi-sweet chocolate chips

• 1/2 cup (1 stick) unsalted butter, softened (divided)

• 1/2 cup packed brown sugar

• 2/3 cup granulated sugar, divided

• 1 large egg

• 1 tsp pure vanilla extract

• 1 tbsp whole milk

• 1/2 cup Nutella

Let's Bake!

1. Line 2 baking sheets with parchment paper.

2. Prepare Hazelnuts. Preheat oven to 350F. On a baking sheet lined with foil, roast hazelnuts until fragrant, 10-12 minutes. Let cool. Tranfer to a food processor and grind until finely ground.

3. Combine dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Add in ground hazelnuts.

4. Melt the chocolate. In a microwavebale bowl, microwave chocolate and 4 tbsp butter, stirring every 15 seconds, until melted, 1 minute. Let cool slightly.

5. Make the batter. In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat brown sugar, 1/3 cup granulated sugar, and remaining 4 tbsp butter until slightly fluffy, 2 minutes. Add egg, vanilla, and milk, and beat 1 minute. Add melted chocolate mixture and beat until well combined. With mixer on low speed, beat in dry ingredients until well combined.

6. Form the cookies. Spread remaining 1/3 cup granulated sugar on a plate. Scoop out level tablespoons of dough, roll each in a ball, then roll in sugar and place on baking sheets 2 inches apart. Gently press your thumb or the round part of a 1 tsp measuring spoon on each ball. Freeze until firm for at least hour.

7. Bake the cookies. Bake cookies until slightly puffed, 7-8 minutes. Remove from oven and gently press indentation again.

8. Make the Nutella filling. Microwave Nutella until slightly runny, 20 seconds. While cookies are still warm. spoon 1/2 tsp of Nutella into each indented cookies. You can also use a pastry piping bag, pipe Nutella into each cookie.