Chocolate Hazelnut Thumbprint Cookies

Imagine biting into a buttery, tender cookie with a crisp exterior that gives way to a luscious pool of rich chocolate hazelnut spread in the center. These Chocolate Hazelnut Thumbprint Cookies combine the nutty warmth of toasted hazelnuts with the irresistible allure of chocolate in every bite. The contrast between the crunchy cookie edges and the smooth, melty center creates a sensory experience that’s simply unforgettable. You’ll learn how to create these elegant yet surprisingly simple cookies that will impress friends and family at your next gathering.

Why You’ll Love This Recipe

These Chocolate Hazelnut Thumbprint Cookies will quickly become a staple in your baking repertoire for so many reasons. First, the texture contrast is absolutely divine – the cookies have a tender, shortbread-like base with a slight crunch from the chopped hazelnuts, while the center holds a silky pocket of chocolate hazelnut spread that melts in your mouth.

The flavor profile is perfectly balanced, with the nutty, toasted notes of hazelnuts complementing the rich chocolate without being overwhelming. They’re also surprisingly versatile – elegant enough for holiday cookie platters but simple enough for everyday treats when chocolate cravings strike.

What makes these hazelnut thumbprints truly special is how customizable they are. You can adjust the size of the “thumbprint” to control the chocolate-to-cookie ratio according to your preference. Plus, they’re surprisingly straightforward to make, requiring basic ingredients you might already have in your pantry. The impressive visual appeal of these cookies belies how easy they are to prepare!

Ingredients

For the Chocolate Hazelnut Thumbprint Cookies, you’ll need:

• 1 cup (226g) unsalted butter, softened to room temperature
• 2/3 cup (133g) granulated sugar
• 2 large egg yolks, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups (281g) all-purpose flour
• 1 cup (120g) hazelnuts, finely chopped (plus extra for rolling)
• 3/4 cup (225g) chocolate hazelnut spread (like Nutella)
• 1/4 cup (43g) semi-sweet chocolate chips (for drizzling, optional)

The quality of your chocolate hazelnut spread matters here – it’s the star of the show! For the hazelnuts, toasting them before chopping enhances their nutty flavor significantly. If you can find blanched hazelnuts (skins removed), they’ll give your cookies a more refined appearance, though regular hazelnuts work perfectly well too.

Pro Tips

Toast the hazelnuts properly: For maximum flavor, spread hazelnuts on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly golden. Once cooled, rub them in a clean kitchen towel to remove most of the skins before chopping. This simple step dramatically enhances the nutty flavor in your Chocolate Hazelnut Thumbprint Cookies.

Get the perfect thumbprint: Instead of using your actual thumb (which can create uneven indentations), use the back of a rounded measuring teaspoon or a wine cork. Press it into the cookie dough balls after they’ve chilled but before baking. Then, halfway through baking, remove the cookies and re-press the centers as they tend to puff up. This ensures a perfect well for your chocolate hazelnut filling.

Chill the dough thoroughly: After mixing your cookie dough, refrigerate it for at least 1 hour (or overnight for best results). This prevents the cookies from spreading too much during baking and helps maintain their defined thumbprint shape. Cold dough is also easier to handle when rolling into balls and pressing the centers. This patience-requiring step is crucial for achieving the perfect texture in your Chocolate Hazelnut Thumbprint Cookies.

Instructions

Step 1: Prepare the dough
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This incorporates air into the dough, creating that perfect tender cookie texture. Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla extract. The mixture should look smooth and creamy at this point.

Step 2: Add dry ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Fold in 1/2 cup of the finely chopped hazelnuts using a spatula. Be careful not to overmix, as this can make your Chocolate Hazelnut Thumbprint Cookies tough rather than tender.

Step 3: Chill the dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This chilling time is non-negotiable as it firms up the butter and allows the flavors to meld together beautifully.

Step 4: Shape the cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the remaining 1/2 cup chopped hazelnuts in a small bowl. Roll the chilled dough into 1-inch balls, then roll each ball in the chopped hazelnuts to coat the outside. Place the balls about 2 inches apart on your prepared baking sheets.

Step 5: Create thumbprints and bake
Using the back of a rounded teaspoon (or your thumb, if you prefer), make an indentation in the center of each cookie. Don’t press all the way through – aim for a well that will hold your filling. Bake for 5 minutes, then remove from oven and carefully re-press the centers as they will have puffed up slightly. Return to oven and bake for another 8-10 minutes until the edges are just barely golden.

Step 6: Fill and finish
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, fill each indentation with about 1/2 teaspoon of chocolate hazelnut spread. For an extra touch of elegance, melt the chocolate chips and drizzle over the cookies. Let the chocolate set before serving your beautiful Chocolate Hazelnut Thumbprint Cookies.

Variations

White Chocolate Raspberry: For a fruity twist on these Chocolate Hazelnut Thumbprint Cookies, replace the chocolate hazelnut spread with raspberry jam for filling. After baking, drizzle with melted white chocolate instead of semi-sweet. The combination of raspberry’s tartness with white chocolate’s sweetness creates a completely different but equally delicious cookie.

Chocolate Mint Thumbprints: Keep the basic cookie dough the same but add 1/2 teaspoon of mint extract to the mixture. Instead of using chocolate hazelnut spread, fill the thumbprints with mint chocolate ganache (heavy cream heated and poured over chocolate chips with a drop of mint extract). This variation offers a refreshing twist on the classic, perfect for holiday cookie exchanges.

Vegan Adaptation: Replace butter with vegan butter, and use 2 tablespoons of aquafaba (the liquid from canned chickpeas) instead of egg yolks. Choose a dairy-free chocolate hazelnut spread for the filling. The taste profile remains remarkably similar to the original Chocolate Hazelnut Thumbprint Cookies, making this a great option for those with dietary restrictions.

Storage and Serving

These Chocolate Hazelnut Thumbprint Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator where they’ll stay fresh for up to 2 weeks. If you want to freeze them, it’s best to freeze the baked cookies without filling, then add the chocolate hazelnut spread after thawing. Frozen cookies will maintain quality for up to 3 months.

For an elevated serving suggestion, pair these cookies with a glass of hazelnut liqueur or a rich espresso to complement the nutty chocolate flavors. They’re also magnificent served slightly warmed (about 10 seconds in the microwave) which makes the chocolate center deliciously gooey.

Create a stunning dessert platter by arranging these Chocolate Hazelnut Thumbprint Cookies alongside complementary treats like chocolate-dipped strawberries and candied hazelnuts. The visual contrast and complementary flavors make this an impressive option for dinner parties or special occasions.

FAQs

Can I use other nuts instead of hazelnuts?
Yes! Almonds, walnuts, or pecans work well in these Chocolate Hazelnut Thumbprint Cookies. Each nut will give a different flavor profile, but they’re all delicious alternatives if you don’t have or don’t prefer hazelnuts.

Why did my cookies spread too much during baking?
This typically happens if the dough wasn’t chilled long enough or if the butter was too warm. Make sure your dough is properly chilled and your oven is properly preheated before baking.

Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and kept refrigerated. You can also freeze the shaped but unbaked cookies for up to 3 months.

My chocolate hazelnut spread is too firm to fill the cookies. What should I do?
Warm it slightly by placing the jar in a bowl of warm water for a few minutes, or microwave it for 10-15 seconds until it reaches a more spreadable consistency.

Can I use homemade chocolate hazelnut spread?
Yes! Homemade spread works wonderfully in these Chocolate Hazelnut Thumbprint Cookies and allows you to control the sweetness and texture. Just ensure it’s not too runny or it may not set properly in the cookies.

Conclusion

These Chocolate Hazelnut Thumbprint Cookies are comfort food at its finest — buttery, nutty cookies cradling pools of silky chocolate that awaken all your senses with each bite. They’re the kind of treat that brings pure joy to ordinary moments, transforming afternoon coffee breaks into special occasions. Whether you’re baking for a holiday gathering, preparing a homemade gift, or simply treating yourself to something delicious, these cookies deliver an experience that’s both nostalgic and exciting. The beautiful balance of textures and flavors proves that sometimes the simplest combinations make the most memorable treats.

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