Ingredients
Method
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt.
Cream Butter and Sugar:
- In another bowl, beat softened butter and sugar until light and fluffy using a hand or stand mixer.
Add Wet Ingredients:
- Mix in the egg and vanilla extract until well incorporated.
Combine Wet and Dry Mixtures:
- Gradually fold the dry ingredients into the wet ingredients until a soft dough forms.
Shape and Coat:
- Roll the dough into tablespoon-sized balls. Coat each ball with chopped toasted hazelnuts. Place them on the baking sheet, leaving space between each.
Create Indents:
- Use your thumb or the back of a teaspoon to press a small indent into the center of each dough ball.
Bake:
- Bake for 10-12 minutes, or until the edges are set. The centers should remain slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Add Caramel Filling:
- Once the cookies are completely cool, fill each indent with a spoonful of caramel sauce.
Drizzle with Chocolate:
- Drizzle the cookies with chocolate ganache for a luxurious finish.
Notes
- Make Ahead: You can prepare the dough a day in advance and refrigerate it. Let it come to room temperature before baking.
- Substitutions: Swap hazelnuts with pecans or almonds for a different flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.