Chocolate Hazelnut Thumbprint Cookies

¾ cup unsalted butter, room temperature
1 ½ cups sugar
2 large eggs
1 teaspoon instant espresso or cofee (optional)
1 teaspoon vanilla

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt

1 jar Nutella or similar chocolate-hazelnut spread, divided use

1 cup toasted hazelnuts, chopped fine

Preheat oven to 350. In a large bowl, cream together butter, ¼ cup nutella, sugar, vanilla, and instant espresso. Add eggs and stir until combined.

In medium bowl, sift together flour, cocoa powder, baking powder, and salt. Add to wet ingredients and stir until blended.

Dough can be chilled or frozen at this point until ready to use but does not have to be. Use your hands to roll dough into 1 ½ inch spheres. Roll in chopped hazelnuts. Use your thumb to make a large indentation in center.

Place on parchment-paper lined cookie sheet and bake for 10-12 minutes or until just set. Let cool completely, then spoon a generous ½ teaspoon of Nutella in the indentation of each cookie. Makes about 3 dozen.

Original recipe at