Growing up, my grandmother’s homemade Chocolate Hazelnut Thumbprint Cookies were the highlight of every holiday season. The aroma of toasted hazelnuts and rich chocolate would fill the air, drawing us all into the kitchen, eager to lend a hand and steal a few warm, freshly baked treats. There was something so special about those cookies – the way the buttery dough melted in your mouth, the satisfying crunch of the hazelnuts, and the decadent chocolate center that oozed with every bite.
As I got older and started baking on my own, I knew I had to master this family recipe. It took some trial and error, but after perfecting the technique, I now have a go-to Chocolate Hazelnut Thumbprint Cookies recipe that I simply can’t get enough of. And let me tell you, it’s going to become your new favorite too.
Why This Chocolate Hazelnut Thumbprint Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Chocolate Hazelnut Thumbprint Cookies
What sets this Chocolate Hazelnut Thumbprint Cookies recipe apart is the balance of flavors and textures. The buttery, tender dough provides the perfect base for the crunchy, toasted hazelnuts and the rich, smooth chocolate-hazelnut spread. The key is in the precise measurements and careful technique – from creaming the butter and sugar to perfectly toasting the nuts and filling the thumbprint indentations.
Essential Ingredients You’ll Need
The success of this Chocolate Hazelnut Thumbprint Cookies recipe hinges on a few essential ingredients:
- 1 cup unsalted butter, softened: This provides the rich, tender texture that melts in your mouth.
- 3/4 cup granulated sugar: The perfect amount of sweetness to complement the other flavors.
- 1 large egg: Acts as a binder to hold the dough together.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 2 1/4 cups all-purpose flour: The foundation for the cookie dough.
- 1/4 teaspoon salt: Helps to balance the sweetness and bring out the other flavors.
- 1 cup chopped hazelnuts: Adds a satisfying crunch and nutty flavor.
- 1/2 cup chocolate-hazelnut spread: The star of the show, providing the decadent chocolate-hazelnut center.
Step-by-Step Chocolate Hazelnut Thumbprint Cookies Instructions
Preparing Your Chocolate Hazelnut Thumbprint Cookies
With a total time of just 30 minutes (15 minutes of prep and 15 minutes of cooking), this Chocolate Hazelnut Thumbprint Cookies recipe comes together in a flash. You’ll need a medium mixing bowl, a baking sheet, and a small spoon or melon baller for shaping the dough.
1- In a medium mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
2- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
3- Fold in the chopped hazelnuts, mixing until they’re evenly distributed throughout the dough.
4- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5- Scoop the dough by the tablespoonful and roll them into smooth balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
6- Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball. Bake for 15 minutes, or until the cookies are golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
Pro Tips for Success
- Chill the dough for 30 minutes before baking: This helps the cookies retain their shape and prevents them from spreading too much during baking.
- Toast the hazelnuts before chopping: Toasting the nuts brings out their natural oils and enhances their flavor, giving the cookies an extra layer of richness.
- Use a small spoon or melon baller to create the thumbprint indentations: This ensures consistent sizing and depth for the chocolate-hazelnut filling.
- Don’t overfill the thumbprint indentations: A small, level spoonful of the chocolate-hazelnut spread is all you need to avoid spillage during baking.
- Let the cookies cool completely before serving: This allows the chocolate-hazelnut filling to set and the cookies to develop their full flavor.
Serving and Storing Your Chocolate Hazelnut Thumbprint Cookies
Perfect Pairings for Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are the perfect treat to serve at holiday gatherings, cozy winter afternoons, or any occasion when you need a little indulgence. With a batch of 24 cookies, you’ll have plenty to share (or keep for yourself!). They pair beautifully with a warm cup of coffee, tea, or hot chocolate, complementing the rich, chocolatey flavors. For a festive touch, you can also serve them alongside a selection of other holiday cookies or alongside a platter of fresh fruit.
Storage and Make-Ahead Tips
Luckily, these Chocolate Hazelnut Thumbprint Cookies are easy to store and can be made ahead of time. Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can freeze the baked and cooled cookies for up to 3 months. To reheat, simply place the frozen cookies on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until heated through.
For make-ahead convenience, you can prepare the dough up to 3 days in advance and store it in the refrigerator. When ready to bake, simply scoop, shape, and bake the cookies as directed. This allows you to have fresh, homemade Chocolate Hazelnut Thumbprint Cookies on hand whenever the craving strikes.
Variations and Dietary Adaptations for Chocolate Hazelnut Thumbprint Cookies
Creative Chocolate Hazelnut Thumbprint Cookies Variations
While the classic Chocolate Hazelnut Thumbprint Cookies are hard to beat, you can easily put your own spin on this recipe. Try using different types of nuts, such as almonds or pecans, for a new flavor profile. You can also swap out the chocolate-hazelnut spread for other fillings, like jam, caramel, or even a flavored cream cheese. For a festive touch, you can roll the dough balls in crushed candy canes or sprinkle them with powdered sugar before baking.
Making Chocolate Hazelnut Thumbprint Cookies Diet-Friendly
If you’re looking to make these cookies a bit more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour. To make them vegan, swap the butter for a plant-based alternative, such as coconut oil or vegan butter, and use a dairy-free chocolate-hazelnut spread. For a lower-carb option, you can replace the granulated sugar with a keto-friendly sweetener, such as erythritol or monk fruit sweetener.
Frequently Asked Questions
Q: Can I use a different type of nut instead of hazelnuts?
A: Absolutely! You can easily substitute the hazelnuts for other nuts, such as almonds, pecans, or walnuts. Just be sure to toast and chop the nuts before adding them to the dough.
Q: How long do I need to bake the cookies?
A: The total baking time for these Chocolate Hazelnut Thumbprint Cookies is 15 minutes. This ensures the cookies are golden brown and the chocolate-hazelnut filling is set.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 3 days in advance and store it in the refrigerator. When ready to bake, simply scoop, shape, and bake the cookies as directed.
Q: How many cookies does this recipe make?
A: This Chocolate Hazelnut Thumbprint Cookies recipe yields 24 cookies, making it perfect for sharing with family and friends.
Q: What should I do if the cookies spread too much during baking?
A: If the cookies spread excessively, try chilling the dough for 30 minutes before scooping and baking. This will help the cookies retain their shape better. You can also try reducing the oven temperature slightly to prevent the cookies from spreading too quickly.
Chocolate Hazelnut Thumbprint Cookies
- Total Time: 30
- Yield: 24 cookies
Description
Indulge in the rich, nutty goodness of these classic Chocolate Hazelnut Thumbprint Cookies. With a buttery, crumbly exterior and a decadent chocolate-hazelnut center, these cookies are a delightful treat perfect for any occasion.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1 cup chopped hazelnuts
– 1/2 cup chocolate-hazelnut spread
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in the chopped hazelnuts.
5. Scoop rounded tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a spoon to make a shallow indentation in the center of each cookie.
7. Spoon about 1 teaspoon of chocolate-hazelnut spread into the center of each cookie.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to 1 week. The dough can also be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies & Bars
- Method: Baking
- Cuisine: American
Conclusion
These Chocolate Hazelnut Thumbprint Cookies are a true delight, combining the buttery richness of the dough, the satisfying crunch of toasted hazelnuts, and the decadent chocolate-hazelnut center. With their impressive appearance and irresistible flavor, it’s no wonder they’ve become a family favorite. I hope you’ll give this recipe a try and experience the same joy and nostalgia that I do with every bite. Don’t forget to share your thoughts and photos with me – I’d love to hear how your Chocolate Hazelnut Thumbprint Cookies turn out!
