Amazing Chocolate Hazelnut Thumbprint Cookies

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Chocolate Hazelnut Thumbprint Cookies have a way of making any day feel special, don’t they? I remember my mom making these every year for the holidays, and the smell of rich cocoa and toasted hazelnuts filling our kitchen is a memory I cherish. The combination of that deep chocolate cookie base, the satisfying crunch of nuts, and that gooey hazelnut center is simply divine. They’re not just cookies; they’re little bites of pure comfort. If you’re looking for an impressive yet surprisingly simple treat, these easy chocolate hazelnut thumbprint cookies are it. Let’s get baking!

Why You’ll Love These Chocolate Hazelnut Thumbprint Cookies

These cookies are a dream for anyone who loves a good bake. Get ready to fall in love with:

The intensely decadent chocolate flavor that comes from real cocoa powder.
That irresistible crunchy hazelnut texture that makes each bite so satisfying.
How perfectly these chocolate cookies fit into any holiday cookie platter.
The fact that they are surprisingly simple to make, even for beginner bakers.
The lusciously rich filling that oozes with chocolate hazelnut goodness.
These delightful hazelnut cookies are a guaranteed crowd-pleaser.
The classic appeal of these beautiful thumbprint cookies.

Ingredients for Chocolate Hazelnut Thumbprint Cookies

Gather these goodies to create your perfect cocoa cookies:

1 cup (2 sticks) unsalted butter, softened – for that tender cookie base
2/3 cup granulated sugar – sweetens and helps with texture
2 teaspoons vanilla extract – enhances the chocolate flavor
2 cups all-purpose flour – the structure of our cookies
1/2 cup unsweetened cocoa powder – this is key for that deep, rich chocolate taste in your cocoa cookies!
1/2 teaspoon salt – balances the sweetness
1/2 cup finely chopped hazelnuts – essential for that delightful crunch and nutty flavor!
1/2 cup chocolate hazelnut spread (like Nutella) – the gooey, decadent center
Extra whole hazelnuts for garnish (optional) – for a pretty finishing touch

How to Make Chocolate Hazelnut Thumbprint Cookies

Let’s get these delicious cookies into your oven! Follow these simple steps for a truly amazing bake.

Step 1: Begin by creaming together 1 cup (2 sticks) softened unsalted butter and 2/3 cup granulated sugar in a large bowl. Beat them with an electric mixer on medium speed until the mixture is noticeably light and fluffy, usually about 3-4 minutes. This step is crucial for a tender cookie.
Step 2: Add 2 teaspoons vanilla extract to the butter and sugar mixture. Mix until well incorporated.
Step 3: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Whisking them together first ensures the cocoa and salt are evenly distributed throughout the dry ingredients.
Step 4: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until the dough is just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Take the dough and shape it into approximately 1-inch balls. You should get about 24 cookies from this batch.
Step 6: Pour 1/2 cup finely chopped hazelnuts onto a small plate or shallow bowl. Roll each dough ball gently in the nuts until evenly coated.
Step 7: Place the nut-coated dough balls about 2 inches apart on a baking sheet lined with parchment paper. This spacing prevents them from spreading into each other.
Step 8: Using your thumb or the back of a small spoon, create a deep indentation in the center of each cookie. Make sure the indentations are deep enough to hold the filling later.
Step 9: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. You’re looking for the edges to be set and slightly firm, but the center should still look soft.
Step 10: As soon as you remove the cookies from the oven, gently press the indentations again. The cookies will be soft, making this easy and ensuring the wells are deep and well-defined for your filling. These chocolate hazelnut cookies are so worth it!

Step 11: Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before moving. Then, carefully transfer them to a wire rack to cool completely.
Step 12: Once fully cooled, spoon or pipe about a teaspoon of 1/2 cup chocolate hazelnut spread into the center of each cookie. These nutty cookies are almost ready!
Step 13: If you like, garnish each cookie with an extra whole hazelnut on top of the filling. Enjoy your homemade treats!

Pro Tips for the Best Chocolate Hazelnut Thumbprint Cookies

Want to elevate your cookie game? Follow these simple tricks for flawless results every time:

For the smoothest dough, make sure your butter is truly softened, not melted.
Don’t overmix the dough once you add the flour and cocoa; this keeps the cookies tender.
Chop your hazelnuts finely for an even coating and pleasant texture in every bite.
Press the indentations twice – once before baking and again immediately after.

What’s the secret to perfect Chocolate Hazelnut Thumbprint Cookies?

The real secret lies in timing and heat! Pressing the indentations again right after the cookies come out of the oven, while they’re still warm and soft, ensures they stay deep enough for the filling. This is a key step for this easy cookie recipe. For more baking tips, check out our recipes section.

Can I make Chocolate Hazelnut Thumbprint Cookies ahead of time?

Absolutely! You can prepare the cookie dough, roll it into balls, and even make the indentations a day in advance. Store the unbaked cookie dough balls covered in the refrigerator. Just remember to add a few extra minutes to the baking time if they are going into the oven cold. Learn more about our baking philosophy.

How do I avoid common mistakes with Chocolate Hazelnut Thumbprint Cookies?

Watch out for overmixing the dough, which can make your cookies tough. Also, ensure your indentations are deep enough before and after baking; they can collapse if too shallow. Finally, always let the cookies cool completely before filling to prevent the spread from becoming too runny. You can find more helpful advice on our contact page.

Best Ways to Serve Chocolate Hazelnut Thumbprint Cookies

These delightful cookies are incredibly versatile and taste amazing in so many ways. For a classic treat, pair them with a cold glass of milk – the perfect childhood flashback! They also make a stunning addition to any dessert platter, offering a rich chocolate and nutty element alongside other goodies. Imagine them nestled among fruit tarts and mini cheesecakes; they’re always a hit. For a more grown-up indulgence, enjoy these chocolate cookies with a warm cup of coffee or even a rich espresso. They are especially wonderful as part of your holiday cookies spread, bringing a sophisticated chocolate-hazelnut flair to festive gatherings. For more serving suggestions, visit our homepage.

Nutrition Facts for Chocolate Hazelnut Thumbprint Cookies

When you’re enjoying these delicious treats, it’s helpful to know what you’re getting. Here’s a breakdown of the estimated nutritional information per cookie:

Calories: Approx. 180-200 kcal
Fat: Approx. 12g
Saturated Fat: Approx. 6g
Protein: Approx. 2g
Carbohydrates: Approx. 18g
Fiber: Approx. 1g
Sugar: Approx. 15g
Sodium: Approx. 30mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on dietary guidelines, you can refer to resources like the Academy of Nutrition and Dietetics.

How to Store and Reheat Chocolate Hazelnut Thumbprint Cookies

Properly storing your delicious chocolate hazelnut thumbprint cookies ensures they stay fresh and delightful for your next craving. Once your cookies have completely cooled on the wire rack, it’s time to store them. For short-term storage, place them in an airtight container at room temperature. They’ll keep well for about 3 to 4 days. If you want to keep these wonderful dessert cookies for longer, your freezer is your best friend. Wrap them securely in plastic wrap, then place them in a freezer-safe container or bag. They can stay frozen for up to 3 months. You can find more storage tips on our privacy policy page.

When you’re ready to enjoy your frozen treats, simply let them thaw overnight in the refrigerator. If you’d like to reheat them slightly for that just-baked warmth, place them on a baking sheet and warm them in a 300°F (150°C) oven for about 5-7 minutes. This quick reheat brings back a lovely soft texture to the cookie and the filling.

Frequently Asked Questions About Chocolate Hazelnut Thumbprint Cookies

Can I use a different nut instead of hazelnuts?

Absolutely! While hazelnuts offer that classic pairing with chocolate, feel free to get creative. Finely chopped almonds or walnuts work wonderfully as a substitute in these chocolate cookies. Pecans are another delicious option for a slightly different nutty flavor profile. Just ensure they are chopped finely enough to coat the cookie dough evenly.

Can I use milk chocolate or white chocolate for the filling?

Yes, you can definitely switch up the filling! If you prefer a milder sweetness, milk chocolate hazelnut spread is a great choice. For a different flavor profile altogether, try using white chocolate hazelnut spread. You could even use a good quality white chocolate ganache or a simple buttercream for a unique twist on these hazelnut cookies.

Do I have to use Nutella? What if I don’t have it?

No, you don’t have to use Nutella specifically, although it is a popular and readily available option for the filling. Many other brands offer similar chocolate hazelnut spreads that work perfectly. You can also make your own simple chocolate ganache or a rich caramel filling if you prefer something other than a hazelnut-based spread. The key is a thick, spoonable filling that holds its shape. For more information, please see our terms of use.

Variations of Chocolate Hazelnut Thumbprint Cookies You Can Try

Ready to shake things up? These thumbprint cookies are wonderfully versatile, and a few simple twists can create entirely new flavor experiences. Consider adding 1 teaspoon of espresso powder to the dry ingredients along with the cocoa for a mocha-infused cookie that pairs beautifully with the hazelnut. If you’re not a fan of the classic chocolate hazelnut spread, try filling the centers with creamy white chocolate ganache or even a swirl of raspberry jam for a fruity contrast. For a touch of gourmet flair, sprinkle a tiny pinch of flaky sea salt over the filling right after you pipe it in – it really makes the sweet and rich flavors pop!