Chocolate Hazelnut Thumbprint Cookies Recipe
Delight in these Chocolate Hazelnut Thumbprint Cookies, featuring a rich cocoa-infused dough rolled in crunchy chopped hazelnuts and filled with creamy chocolate hazelnut spread. Perfectly buttery and crisp, these cookies are an irresistible treat for chocolate and nut lovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract for flavor. Gradually sift and add the all-purpose flour, cocoa powder, and salt, mixing until well combined to form a smooth dough.
- Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to shape the cookies and enhancing the final texture.
- Form the cookie balls: Preheat your oven to 350°F (175°C). Using your hands, roll the chilled dough into 1-inch balls. Then, roll each ball in the finely chopped hazelnuts to coat the surface evenly, adding a delightful crunch and nutty flavor.
- Shape the thumbprints: Place the coated dough balls spaced about 2 inches apart on a parchment-lined baking sheet. Press your thumb or the back of a small spoon into the center of each ball to create a deep well, taking care not to press all the way through.
- Bake the cookies: Bake in the preheated oven for about 12-15 minutes until the cookies are set but still slightly soft to the touch. Remove from the oven and allow them to cool completely on a wire rack.
- Add the chocolate hazelnut filling: Once the cookies have cooled, spoon or pipe about a teaspoon of chocolate hazelnut spread into each thumbprint indentation. If desired, garnish each filled cookie with a whole hazelnut on top for an elegant touch.
- Serve and enjoy: Let the spread set slightly before serving. These cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for longer freshness.
Notes
- Ensure the butter is softened but not melted for the best dough consistency.
- Finely chopping hazelnuts ensures the cookies have a pleasant crunchy texture without large nut chunks.
- Chilling the dough is crucial to prevent spreading during baking.
- You can substitute chocolate hazelnut spread with any favorite jam or preserve if preferred.
- For a dairy-free version, use a plant-based butter and chocolate spread.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale.
