Ingredients
Method
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Step 4: Gradually add the dry ingredients to the butter mixture, mixing until a firm, pliable dough forms.
- Step 5: Roll dough into 1-inch balls, then roll each ball in finely chopped hazelnuts to coat. Arrange on prepared baking sheets, spacing about 2 inches apart.
- Step 6: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie ball.
- Step 7: Bake for 12–14 minutes, or until the cookies are set but still soft.
- Step 8: While still warm, re-press the indentations if needed and fill each with about 1 teaspoon of chocolate hazelnut spread. Optionally, press a whole hazelnut into the center for decoration.
- Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For best results, use freshly roasted hazelnuts for rolling—they add extra crunch and depth of flavor. Store cookies in an airtight container at room temperature for up to 5 days.