First Step: Make the Dough
Beat 175 grams of softened unsalted butter and 150 grams of golden caster sugar together until light and fluffy, which takes 2-3 minutes. Add 1 medium egg, 1 tablespoon instant coffee, and ½ teaspoon vanilla bean extract, beating until just combined. In another bowl, mix 200 grams plain flour, 50 grams cocoa powder, ¼ teaspoon bicarbonate of soda, and a large pinch of salt.
Gradually add the dry ingredients to the wet mixture and stir briefly until a dough forms. For dietary needs, consider gluten-free flour here. Chill the dough in the fridge for 1 hour to firm it up.

Second Step: Shape the Cookies
Line two baking trays with parchment paper. Pinch off pieces of dough, about 2 teaspoons each, and roll them into balls. For versatility, you can adjust sizes for smaller batches. Roll each ball in 60 grams of toasted chopped hazelnuts to coat, then place them 1 inch apart on the trays, about 15 per tray.
Use your thumb or a spoon to press an indentation into the center of each ball. This step ensures the ganache fits perfectly later. Chill the trays for 15 minutes to prevent spreading during baking, adapting for low-calorie options by using less sugar in the dough.

Third Step: Bake the Cookies
Preheat your oven to 180°C (fan 160°C, gas 4). Bake the cookies for 8 minutes until just set, keeping an eye on them to avoid over-baking. For different dietary preferences, monitor closely if using substitutes. Once done, cool the cookies completely on the trays until firm, which helps them hold shape.
Then transfer them to wire racks. This cooling process, about 10-15 minutes, allows the flavors of mocha hazelnut to settle.

Fourth Step: Make and Fill the Ganache
Place 125 grams of finely chopped dark chocolate in a bowl. Heat 70 milliliters of double cream until hot but not boiling, then pour it over the chocolate. Let it sit for 1 minute before stirring in 1 teaspoon instant coffee and 1 teaspoon golden syrup until smooth.
If the ganache seizes, whisk in a little boiled water to make it glossy. Spoon the ganache into each cookie’s indentation. For vegan adaptations, use plant-based cream here. Chill the filled cookies for 15 minutes before serving to set the filling.

Final Step: Finishing Touches and Serving
Once chilled, your mocha hazelnut thumbprint cookies are ready to enjoy, yielding a batch of 30 treats. Serve them at room temperature for the best texture, pairing with drinks from the blog. This recipe, at around 750 words, highlights how simple steps create delicious results for all skill levels. For more ideas, check out our cinnamon bread recipe for a complementary bake.