Instructions
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy. Add vanilla extract and mix thoroughly.
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt until evenly mixed.
Gradually mix the dry ingredients into the butter mixture. Continue mixing until a firm, pliable dough forms.
Roll dough into 2.5 cm balls. Roll each ball in finely chopped hazelnuts to coat completely. Arrange on prepared sheets, leaving 5 cm between each.
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
Bake for 12-14 minutes, or until cookies are set but not hard. Remove from oven.
While cookies are still warm, gently re-press indentations if needed. Spoon about 5 g of chocolate hazelnut spread into each center. Optionally, press a whole hazelnut into the filling for garnish.
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Instructions
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy. Add vanilla extract and mix thoroughly.
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt until evenly mixed.
Gradually mix the dry ingredients into the butter mixture. Continue mixing until a firm, pliable dough forms.
Roll dough into 2.5 cm balls. Roll each ball in finely chopped hazelnuts to coat completely. Arrange on prepared sheets, leaving 5 cm between each.
Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball.
Bake for 12-14 minutes, or until cookies are set but not hard. Remove from oven.
While cookies are still warm, gently re-press indentations if needed. Spoon about 5 g of chocolate hazelnut spread into each center. Optionally, press a whole hazelnut into the filling for garnish.
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
