Ingredients
For Chocolate Hazelnut Thumbprints
- 1/2 c. butter softened
- 2/3 c. sugar
- 1 egg yolk
- 2 tbsp. milk
- 1 tsp. vanilla
- 1 c. flour
- 1/3 c. baking cocoa
- 1/4 tsp. salt
- 1/2 c. finely chopped hazelnuts
For Salted Caramel Ganache
- 1 c. semi-sweet chocolate chips
- 1/2 c. heavy cream
- 1/3 c. Caramel Sauce Ice Cream topping
- 1/2 tsp. Sea Salt
Instructions
For Chocolate Hazelnut Thumbprints
Cream butter and sugar
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
Add wet ingredients
Beat in egg yolk, milk, and vanilla.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa, and salt.
Combine
Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
Refrigerate
Refrigerate for 1 hour or until dough easily forms into a ball.
Shape dough
Shape into 1-inch balls.
Coat with hazelnuts
Roll each ball in the chopped hazelnuts until well-coated.
Arrange on baking sheet
Place each ball 2 inches apart on greased baking sheets.
Make indentation
Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
Bake
Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
Cool
Remove cookies to wire racks to cool completely.
For Salted Caramel Ganache
Melt chocolate
In a small microwave-safe bowl, combine chocolate chips, and heavy cream.
Microwave
Microwave on high at 30-second intervals until the chocolate is melted and the mixture is smooth.
Add caramel and salt
Mix in caramel and salt.
Refrigerate ganache
Refrigerate until the consistency of pudding.
Whip
Whip to desired consistency.
Fill cookies
Pipe or spoon into the center of each cookie.
Set and enjoy
Allow 10-15 minutes for the ganache to slightly set. Devour.