Chocolate Nutella Thumprint Things

Chocolate Nutella Thumbprint Things, Grain-Free

The story of this cookie begins with what we call an unfortunate/fortunate event. The recipe started out as a simple cocoa drop cookie but ended up a shortbread-like thumbprint stuffed with Nutella plus a chocolate fudge center. How it got there was one of those Canteen cookie-wreck moments. 

When writing the original recipe I got distracted. I’d like to say it was because of some enormously important reason but it was because I got hungry. Thinking I would know where I left off (sure thing) I left for lunch. Later I finished the recipe and got to baking. But alas, memory is the first thing to start flaking in the early afternoon without a cup of coffee to fire the neurons.

After baking the cookies I could not figure out why they wouldn’t flatten when scooped and dropped (drop cookies).  Of course, no one is wasting a cookie around here even if it’s strange looking. After eating quite a few of them and sharing some with Mr. Canteen the light bulb finally got brighter. Duh. Left out the egg. Therefore, shortbread. From there they morphed into these because everything is better with Nutella.

In fact, I kind of enjoyed scooping the Nutella into the thumbprint (think Hulk sized thumb) and then topping it with a chocolate pistole (or wafer) and pressing it down just enough to form a ring of Nutella around the edge of the chocolate. This is what the bittersweet chocolate wafers look like, but if you can buy them in the grocery store they will be way less expensive – or use bittersweet chocolate chips. Making the Nutella ring neat and even became part of the fun (yes, I know – I need to get out more). I need a little practice on making the whole cookie nice and evenly round, though. But hey, one must have goals, right?

Back to the cookie bona fides.

The cookie is sturdy after it cools completely and sits overnight. The first day, even cooled, it is somewhat fragile and a bit crumbly. But it turns into a fabulous cookie by the next day and the flavors are even better after mingling overnight. Store these in a tin for best cookie keeping and enjoy them for days on end. But wait to stack them until the center chocolate sets and even then, parchment between the layers will keep them from getting smeary.

Who knew that tinkering with Nutella and chocolate could lead to adventures in cookie baking? I’m glad it did.

Chocolate Nutella Thumbprint Things, Grain-Free

Chocolate Nutella Thumbprint Things
  • 300 grams blanched almond flour (3 cups)
  • 40 grams tapioca flour (1/4 cup)
  • 2 tablespoons coconut flour
  • 20 grams unsweetened cocoa powder (1/4 cup)
  • 196 grams Spectrum shortening (1 cup minus 2 tablespoons)
  • 100 grams coconut sugar (1/2 cup)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 100 grams Nutella (1/3 cup)
  • 170 grams bittersweet chocolate disks (1cup)
  1. In a small bowl whisk together flours and cocoa until combined. In a larger bowl blend shortening with sugar and salt until the mixture is blended. Stir in vanilla. Add in the flour mixture and stir until the dough comes away from the sides of the bowl. Scoop dough into small 1.5-inch balls and place in a single layer on a parchment or plastic lined pan. Cover and refrigerate at least two hours.
  2. Preheat oven to 325°F. Let dough warm up slightly. Place a dozen dough balls on a parchment lined baking sheet. Flatten the dough with your palm slightly and press a spoon or thumb into the center to create divots. Fill the divots with ½ teaspoon scoop of Nutella (each). Gently press a chocolate disk into the center of the cookie leaving a ring of Nutella round it. Chill the cookies for 5-10 minutes before baking.
  3. Bake 17-20 minutes or until the cookie is set. Don’t over bake. Cool in the pan for a few minutes and then carefully transfer to a rack to cool until the chocolate center is set. (makes about 24-30 cookies)

Chocolate Nutella Thumbprint Things, Grain-Free