Chocolate Hazelnut Thumbprint Cookies Recipe
These Chocolate Hazelnut Thumbprint Cookies are deliciously rich and perfect for chocolate lovers. Made with a cocoa-infused buttery dough rolled in chopped hazelnuts, each cookie features a delightful indentation filled with creamy chocolate hazelnut spread. Crispy on the outside and soft inside, these cookies are ideal for any occasion or as a sweet gift.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Add and mix in the vanilla extract until combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed.
- Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredient mixture to the butter mixture, blending until a firm, pliable dough forms.
- Shape the Cookies: Roll the dough into 1-inch diameter balls. Roll each ball in the finely chopped hazelnuts until evenly coated. Place the coated balls on the prepared baking sheets spaced about 2 inches apart.
- Create Indentations: Use your thumb or the back of a small spoon to press an indentation into the center of each cookie ball gently without flattening the base.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-14 minutes until they are set but not hard, maintaining a soft center.
- Add Chocolate Filling: Immediately after removing from the oven, if the indentations have puffed up, gently re-press them. Spoon approximately one teaspoon of chocolate hazelnut spread into each indentation. Optionally, press a whole hazelnut into the spread for extra texture and decoration.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened properly; this will help in creaming and achieving the right dough consistency.
- Chilling the dough for 15-20 minutes before rolling can make it easier to handle, especially if your kitchen is warm.
- Use high-quality cocoa powder for the best chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If desired, substitute hazelnuts with other nuts like almonds or pecans for a different flavor.
- These cookies freeze well; freeze after baking and filling, then thaw at room temperature before serving.
Keywords: chocolate hazelnut cookies, thumbprint cookies, hazelnut cookies, chocolate cookies, nutella cookies, cocoa cookies
