Chocolate Hazelnut Buckwheat Thumbprint Cookies
Servings 20 cookies
Ingredients
- ½ cup (113g) butter, softened
- ¼ cup (80g) maple syrup
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup (100g) toasted hazelnut meal + more for rolling
- ¾ cup (95g) all purpose flour (can sub about ⅓ of this with whole wheat flour)
- ½ tsp kosher salt
- Whole toasted hazelnuts, for topping
For the ganache:
- ½ cup (3 oz or 87g) dark chocolate
- ¼ cup (60g) full fat canned coconut milk
- Flaky salt, for topping
- *Roast the nuts in a 350F oven for 15-20 minutes, stirring every 5-10 minutes or until golden through the center (don’t burn!). Let cool, then rub skins off (put them in a kitchen towel and rub them all together, they won’t all come off). Save about 20 nuts for topping, then pulse in a food processor or large blender into a meal.
- Note: ~ these cookies are on the delicate side and can lean a little crumbly, so just handle them with care! A long chill time really helps.
- Note: ~ it’s best to use the metric measurements, so use your digital scales!
Items you can prep ahead (optional)
- Make the dough up to 2 days ahead
- Bake the cookies
- Make the ganache, fill, and chill!
Instructions
- To soften the butter, place it in a medium microwavable bowl and microwave in 10 second increments until softened but not melted. Add the maple syrup and use an electric mixer to beat until combined and creamy (it won’t get fluffy). Add the yolk and vanilla and beat again until combined.
- Add the hazelnut meal, flour, and salt and use a rubber spatula to mix until the dough comes together. You should have a soft uniform dough.
- Cover the dough with plastic wrap, placing the plastic wrap directly on top of the dough and pressing it to cover. Cover and chill in the fridge for at least an hour or ideally for 24-48 hours.
- Once the dough has chilled, preheat the oven to 350F and line a baking sheet with parchment paper.
- If the dough is too hard when you take it out of the fridge, let it sit out for 5-10 minutes until it is scoopable. Use a tablespoon to scoop the dough onto the baking sheet, then roll them into balls, Roll the balls into leftover toasted hazelnut meal to coat.
- Arrange the balls on the baking sheet. Use a round ½ teaspoon measure (or your finger if you don’t have one) to press an indent into the center of each cookie. If the cookie cracks a little on the edges, just gently press it back together.
- Bake 12-15 minutes or until the cookies are slightly firm on the edges. If the indents puffed up, gently tap the ½-teaspoon measure in the center. Let the cookies cool completely before filling or eating. They are very delicate when warm.
- To make the chocolate ganache: in a microwavable bowl, add the chocolate. Melt in the microwave in 20-30 second intervals, stirring after each time until just melted. Whisk in the coconut milk until totally smooth.
- Spoon the chocolate mixture to fill the center well of each cookie. To decorate, place a whole roasted hazelnut in the center and gently press it down. Finish with a sprinkle of flaky salt.
- Let the cookies/chocolate cool completely! You want that chocolate to solidify into a fudgy texture.
- Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate up to 1 week or freeze up to 2 months.
- If frozen, thaw at room temperature and let the ganache soften before serving.
Notes
Substitutions:
- To make vegan/dairy-free, use a vegan butter substitute.
- To make gluten-free, use a GF all purpose flour.
- Use ground up toasted almonds or walnuts in place of hazelnuts. I haven’t tested this, but assume it would work fine. If you run out of hazelnuts, you can also do a combination of hazelnuts and another nut, just make sure to save some whole hazelnuts for decorating!
Storage:
- Store leftovers in an airtight container at room temp for up to 4 days, in the fridge for up to 1 week or in the freezer for up to 2 months.
Leftovers + Repurposing:
- If frozen, thaw at room temperature and let the ganache soften before serving.