Last weekend I took these cookies to a holiday party and they were a hit! They're a great compliment to the super sweet and sugary confections that always seem to dominate the typical holiday cookie lineup. I made the for the first time last holiday season with my mom and it was love at first bite. When I had to bring a cookie I knew this would be the perfect pick!
Salted Dark Chocolate Nutella Thumbprints
-2 cups flour
-1 cup & 1 Tbsp. unsweetened cocoa powder
-2 sticks of butter softened
-1 1/3 cup sugar & 1 cup for rolling
-2 Tsp. kosher salt
-2 large egg yolks at room temperature
-2 Tbsp. heavy cream (I subbed for some unflavored coffee creamer because I knew I wouldn't use the whole thing of cream!)
-2 Tsp. vanilla
-1 cup Nutella
Preheat oven to 350*. Line your baking sheets with parchment paper or foil (FYI don't ever put wax paper in the oven, not that I know from experience or anything...).
Whisk together the flour, cocoa powder and salt in a small bowl.
Combine the butter and 1 1/3 c sugar in a separate bowl. Beat for 2 minutes on low speed, then add the egg yolks, cream and vanilla extract and beat on low until combined.
Add the flour mixture in slowing and beat until just incorporated (the batter will get extremely thick and crumbly!).
Place the remaining cup of sugar in a shallow bowl.
Scoop 30-35 heaping Tbsp. of dough and shape each into a ball. Roll in the sugar to coat evening.
Space the balls 2 inches apart then use your thumb, or back of a spoon, to make an indentation in the top of the cookie, gently flattening the cookies a bit as you work.
Bake one sheet at a time for 10 mins or until the edges are just set, the tops will be soft. If the indentations have lost definition, press again as soon as they come out. Put on a wire wrack to cool. Spoon a bit of Nutella onto the top center of each cookie, wait a minute for it to get melty an use tip of spoon to smooth out in the indentation. Could add some chopped nuts onto the Nutella if you wish.
This dough can be made ahead and stored in the fridge for 1 week or the freezer for 1 month.