4.5 ounces all purpose flower ( about 1 cup )
1 cup powdered sugar
1/3 cup of unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, soften
2 large egg yolks
1 teaspoon instant espresso ( optional )
but, it will intensify the flavor of the chocolate cookie..
1/2 teaspoon of vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread ( such as Nutella )
1. preheat oven to 350 degrees.
2. Weigh or lightly spoon flour into a dry measuring cup; Level with a knife.
Combine flour, sugar, cocoa, and salt; stir with a whisk.. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy ( about 2 minutes ). Stir egg yolks with a Whisk, adding espresso, if desired.
Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
3). Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 ( 1-inch ) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350 degrees for 10 minutes.
Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Yields 28 cookies, serving size 1 cookie ).
Credits:... (1) .. photo from Flickr member Chocolate-Hazelnut Thumbprints
by eyes of disarray ( 2 ). Chocolate Hazelnut cookie recipe from Cooking Light Magazine Dec, 2009 issue (3)..Nutella Hazelnut spread....http://www.nutellausa.com
Do you have a favorite chocolate dessert? Be it one that you bake or buy.. Do share it with me I loved to hear from you .... Thank you for stopping by and leaving your comments:
