Nutella Thumbprint Cookies

Name: Nutella Thumbprint Cookies with Toasted Hazelnuts
Total time: 12 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Butter; 150 Grams of Caster sugar; 1 Piece of Organic Eggs; 5 ML of Vanilla essence; 180 Grams of Plain flour; 30 Grams of Cocoa powder; 0 Tsp of Salt; 60 Grams of Hazelnuts; 100 Grams of Nutella

with Toasted Hazelnuts

Buttery cookies with a gooey Nutella centre, finished with toasted hazelnuts for a rich, nutty crunch in every bite.

Cals 218 · Prot 3 · Carbs 22 · Fat 13

Family Friendly

12 min

Nutella Thumbprint Cookies with Toasted Hazelnuts

Buttery cookies with a gooey Nutella centre, finished with toasted hazelnuts for a rich, nutty crunch in every bite.

Cals 218 · Prot 3 · Carbs 22 · Fat 13

Family Friendly

Ingredients

Butter 4*

150 Grams

Caster sugar

150 Grams

Organic Eggs 5*

1 Piece

Vanilla essence

5 ML

Plain flour 10*11*

180 Grams

Cocoa powder

30 Grams

Salt

0.3 Tsp

Hazelnuts 2*

60 Grams

Toppings

Nutella 2*4*9*

100 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	909 / 218
Fats (g)	12.7
of which saturated (g)	6.1
Carbohydrates (g)	22
of which sugars (g)	14.5
Fibers (g)	0.7
Proteins (g)	3.2
Salt (g)	0.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Beat butter and sugar

Take the butter out of the fridge well before baking to allow it to soften.
In a large bowl, use an electric beater to cream the butter and sugar for 2-3 min until pale and fluffy and most of the sugar is dissolved.

Tip! To quickly soften butter, fill a tall glass with hot water. Carefully empty the water, then place the glass upside down over the butter on a counter. Let it sit for a few minutes to soften.

2 Add egg

Separate the eggs into egg white and egg yolk. Discard the egg white.
Add the egg yolk and vanilla essence to the butter mixture.
Beat until combined.

3 Mix dry ingredients

In a separate bowl, sieve together the flour, cocoa powder and a pinch of salt.

4 Make balls

Combine the dry ingredients with the wet ingredients and mix to a stiff dough.
Using your hands or a small spoon, divide the dough into 16 even sized balls.
Finely chop the hazelnuts.
Roll each ball of dough into the chopped hazelnuts to coat.
Add to a lined baking try or plate and refrigerate for 15-20 min.
Preheat the oven to 180°C, no fan.

5 Bake

Bake the dough balls for 10-12 min until set.
Once baked, while still warm, use your thumb or the back of a small spoon to make an indent in the center of each cookie.
Allow to cool.

Tip! Notice that when you start smelling the baked cookies in the kitchen, they are close to done.

6 Serve

Remove the Nutella from the fridge with enough time for it to reach room temperature.
Stir the Nutella until smooth and shiny.
Add a spoonful of Nutella into the centre of each cookie.
Enjoy!