If you have a soft spot for delightful, melt-in-your-mouth treats that combine the rich, nutty flavors of hazelnuts with luscious chocolate, you are absolutely going to fall in love with this Chocolate Hazelnut Thumbprint Cookies Recipe. These irresistible cookies strike the perfect balance between a tender cocoa-infused base and a creamy, decadent chocolate hazelnut center, making every bite a celebration of comfort and sweetness. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is a guaranteed crowd-pleaser that brings warmth and joy straight from your oven.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a texture and flavor that feels anything but ordinary. Each element plays a crucial role, from the creamy butter that lends richness to the cocoa powder that gives the cookies their chocolaty depth.
- Unsalted butter (1 cup or 2 sticks): Softened butter provides the perfect creamy base for tender cookies without overpowering saltiness.
- Granulated sugar (2/3 cup): Adds just the right amount of sweetness while helping the cookies achieve a slight crisp edge.
- Vanilla extract (2 teaspoons): Enhances the overall flavor profile with warm, aromatic notes that complement the chocolate and hazelnut.
- All-purpose flour (2 cups): The backbone of the dough, ensuring structure while keeping the cookies soft.
- Cocoa powder (1/2 cup): Brings a rich, intense chocolate flavor and dark color that make these cookies visually inviting.
- Salt (1/2 teaspoon): Balances sweetness and intensifies the chocolate notes in the cookies.
- Hazelnuts, finely chopped (1/2 cup): For rolling the dough balls, these add a delightful crunch and nutty aroma.
- Chocolate hazelnut spread (1/2 cup): This gooey filling is the heart of the Chocolate Hazelnut Thumbprint Cookies Recipe, infusing each bite with creamy deliciousness.
- Extra whole hazelnuts (optional): Perfect for garnishing and adding an attractive, crunchy finish to your cookies.
How to Make Chocolate Hazelnut Thumbprint Cookies Recipe
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step ensures even baking and makes cleanup straightforward. Getting the oven ready early sets you up for success from the very beginning!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter together with granulated sugar until light and fluffy. This process traps air into the mixture, which helps create a soft and tender cookie. Once creamy, add the vanilla extract for that warming aroma we all love.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, cocoa powder, and salt together. This dry mix ensures your cookies have an even chocolate flavor throughout and a perfect balance of sweetness and saltiness.
Step 4: Mix Dry Ingredients into Butter Mixture
Gradually incorporate the flour mixture into the creamed butter and sugar. Mix just until fully combined. The dough will be firm but pliable, primed for shaping—so don’t overwork it and keep things gentle.
Step 5: Shape the Cookies
Roll the dough into approximately 1-inch balls. Then gently roll each ball in the finely chopped hazelnuts, coating them evenly. The nuts not only add an irresistible crunch but also provide an enticing texture contrast. Place the balls spaced about 2 inches apart on your parchment-lined sheets.
Step 6: Create Indentations
Using your thumb or the back of a small spoon, press a shallow well into the center of each cookie ball. This signature “thumbprint” indentation is where the magical chocolate hazelnut spread will soon nestle.
Step 7: Bake the Cookies
Bake in your preheated oven for 12 to 14 minutes. The cookies should be set and lightly firm at the edges but still soft in the middle. This ensures a perfect chewy texture that melts in your mouth while holding the filling beautifully.
Step 8: Add Chocolate Filling
Once your cookies come out warm but not hot, gently press the indentations again if they’ve puffed up during baking. Spoon about a teaspoon of chocolate hazelnut spread into each thumbprint, letting that luscious center shine. If desired, press a whole hazelnut right into the middle for added crunch and charm.
Step 9: Cool and Serve
Allow the cookies to rest on the baking sheets for about 5 minutes, which helps the filling set just a bit. Then transfer them to a wire rack to cool completely. These cookies are best enjoyed once they’ve reached room temperature, allowing all the flavors to harmonize perfectly.
How to Serve Chocolate Hazelnut Thumbprint Cookies Recipe
Garnishes
Sprinkling a light dusting of powdered sugar over the cookies adds an elegant touch and a hint of extra sweetness. You can also toss a few toasted hazelnuts on top to amp up the crunch and give each cookie a professional look that’s sure to impress your guests.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, espresso, or creamy hot chocolate, making them ideal for cozy afternoons or dessert spreads. For a festive occasion, serve alongside fresh berries or whipped cream to balance the rich chocolate and nutty flavors.
Creative Ways to Present
Stack the cookies in a glass jar or arrange them on a decorative plate with some edible flowers for a charming gift or party centerpiece. You can also dip half the cookies in melted dark chocolate for an extra indulgent twist that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Hazelnut Thumbprint Cookies Recipe in an airtight container at room temperature for up to 5 days. This will maintain their softness and keep the filling delightfully creamy without drying out the cookies.
Freezing
If you want to prepare these cookies well in advance, freeze the unbaked dough balls after rolling them in hazelnuts. Place them on a tray to freeze individually, then transfer to a resealable bag. Bake them straight from the freezer, adding a couple of extra minutes to the baking time. Alternatively, freeze fully baked and filled cookies in an airtight container, separated by parchment paper, for up to 3 months.
Reheating
To enjoy these cookies warm, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will melt the chocolate hazelnut spread to that perfect gooey consistency again, making each bite irresistible.
FAQs
Can I use roasted hazelnuts for this recipe?
Absolutely! Roasted hazelnuts will add a deeper, richer flavor and an extra crunch to your cookies. Just make sure they’re finely chopped so they stick nicely to the dough balls.
Is it okay to substitute the chocolate hazelnut spread?
Yes, you can use any similar spread you like, such as almond butter with cocoa or even a plain chocolate ganache. Just keep in mind the classic taste is what makes the Chocolate Hazelnut Thumbprint Cookies Recipe so special.
Can these cookies be made gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it includes xanthan gum or a similar binding agent. The texture might be slightly different, but the flavors will still shine.
How do I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before shaping helps control spreading. Also, be careful not to overmix the dough once the flour is added, as this can cause the cookies to lose their shape.
Can I make smaller or larger cookies?
Definitely! Smaller cookies will bake faster, around 8-10 minutes, while larger ones may need a couple of extra minutes. Just adjust baking times accordingly and keep an eye on their texture.
Final Thoughts
This Chocolate Hazelnut Thumbprint Cookies Recipe is a heartfelt classic that brings such joy with its perfect blend of chocolate and hazelnut flavors. Whether you’re baking for loved ones, a holiday gathering, or a sweet personal treat, these cookies are sure to brighten your day and become an instant favorite. So grab your ingredients, get ready to bake, and prepare to fall in love one bite at a time!
Print
Chocolate Hazelnut Thumbprint Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and buttery Chocolate Hazelnut Thumbprint Cookies, featuring a cocoa-infused dough rolled in crunchy hazelnuts and filled with luscious chocolate hazelnut spread. Perfect for festive occasions or a sweet everyday treat.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup hazelnuts, finely chopped (for rolling)
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- Extra whole hazelnuts for garnish (optional)
Instructions
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract for added flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry components.
- Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredients to the butter and sugar mixture, mixing until fully combined. The dough should become firm yet pliable for shaping.
- Shape the Cookies: Roll the dough into 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until fully coated. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Create Indentations: Use your thumb or the back of a small spoon to press a shallow indentation into the center of each cookie ball, which will hold the filling.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes until the cookies are set but still soft, not hard.
- Add Chocolate Filling: While the cookies are still warm, re-press the indentations if they have puffed up. Spoon approximately a teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the filling for extra crunch and a decorative touch.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the butter is softened to room temperature to help with creaming.
- You can substitute hazelnuts with walnuts or almonds if desired.
- Keep an eye on the cookies while baking to avoid over-baking; they should remain soft.
- For a festive touch, dust with powdered sugar before serving.
- Store cookies in an airtight container at room temperature for up to 5 days.
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