Ingredients for Chocolate Chip Thumbprints
- approx. 24.75 oz refrigerated chocolate chip cookie dough (to yield 3 dozen cookies)
- 1/2 cup finely chopped hazelnuts
- 1 tablespoon milk
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
- 1/4 cup candy sprinkles
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
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How to Make Chocolate Chip Thumbprints
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Roll dough into 1-inch balls.
- Chop nuts and place in a shallow dish.
- Place milk in another shallow dish.
- Roll each dough ball in the milk, then in the nuts.
- Place balls 2 inches apart on the prepared baking sheets.
- Use your thumb to create an indentation in the center of each ball.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Place chocolate-hazelnut spread in a resealable bag. Snip a small corner and pipe the spread into the indentations of each cookie.
- Sprinkle with candy sprinkles.
- Store cookies in layers separated by waxed paper in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
8g
Carbs
4g
