Chocolate Hazelnut Thumbprint Cookies

This decadent chocolate hazelnut thumbprint cookie recipe combines rich cocoa flavors with the irresistible creaminess of hazelnut spread for a truly indulgent treat. The contrast between the tender chocolate cookie base and the smooth, sweet filling creates a perfect balance that chocolate lovers will adore.

I first made these cookies for a winter dinner party, and they disappeared faster than any other dessert. Now they're my signature contribution to family gatherings, with everyone expecting me to bring a double batch.

Ingredients

• Unsalted butter: softened to room temperature ensures proper creaming with sugar for that perfect cookie texture
• Granulated sugar: provides just the right amount of sweetness without overpowering the chocolate
• Vanilla extract: enhances the depth of flavor in the chocolate cookie base
• All purpose flour: creates the perfect structure look for unbleached for best results
• Cocoa powder: gives these cookies their rich chocolate flavor use Dutch processed for a smoother taste
• Salt: balances the sweetness and intensifies the chocolate flavor
• Hazelnuts: finely chopped add wonderful texture and nutty flavor to the exterior
• Chocolate hazelnut spread: like Nutella creates that irresistible filling that makes these cookies special
• Whole hazelnuts: optional but add a beautiful presentation and extra crunch

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and line your baking sheets with parchment paper. This preparation ensures your cookies will bake evenly and not stick to the pan. Make sure your oven is fully preheated before baking for best results.

Cream Butter and Sugar:

Beat the softened butter and sugar together for about 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough, leading to cookies with the perfect texture. Add vanilla and beat until fully incorporated.

Combine Dry Ingredients:

Whisk the flour, cocoa powder, and salt together thoroughly. This ensures even distribution of the cocoa and salt throughout the dough. Sifting the cocoa powder can help eliminate any lumps for a smoother dough.

Mix Wet and Dry:

Add the dry ingredients to your butter mixture gradually, about 1/3 at a time, mixing between additions until just combined. Avoid overmixing which can develop gluten and make cookies tough. The dough should come together and pull away from the sides of the bowl.

Shape Cookies:

Portion dough into 1inch balls using a cookie scoop for consistency. Roll each ball between your palms until smooth, then roll in the chopped hazelnuts, pressing gently so nuts adhere to the surface. Place on prepared baking sheets with enough space for slight spreading.

Create Thumbprints:

Press your thumb or the back of a measuring teaspoon into the center of each cookie to create a well for the filling. Press about halfway down into the cookie without going through to the bottom.

Bake to Perfection:

Bake cookies for 12 to 14 minutes until the edges are set but centers still appear slightly soft. Watch carefully in the last few minutes as chocolate cookies can be difficult to tell when done. They should lose their shiny appearance but still feel slightly soft.

Fill with Chocolate Hazelnut Spread:

While cookies are still warm, check indentations and deepen if needed. Fill each indent with a teaspoon of chocolate hazelnut spread. The warm cookies will slightly melt the spread making it easier to work with. Add a whole hazelnut on top if desired for an elegant touch.

Cool and Enjoy:

Let cookies rest on baking sheets for 5 minutes before moving to cooling racks. This allows them to firm up enough to transfer without breaking. Allow to cool completely before storing or stacking.

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You Must Know

My grandmother used hazelnuts in all her holiday baking, so this recipe always brings back memories of Christmas at her home. The scent of chocolate and hazelnuts baking still transports me to her warm kitchen where I first learned to bake as a child.

Make Ahead Options

These cookies are ideal for making ahead of time. The dough can be prepared and refrigerated for up to 3 days before baking. Simply bring it back to room temperature for about 30 minutes before rolling and shaping. You can also freeze the shaped but unbaked cookies for up to a month. Bake directly from frozen, adding just 2 minutes to the baking time. For best results, add the chocolate hazelnut filling after baking, not before freezing.

Ingredient Substitutions

While traditional hazelnuts create the classic flavor profile, you can experiment with other nuts if needed. Almonds work beautifully as a substitute in both the cookie coating and filling. If you cannot find or prefer not to use chocolate hazelnut spread, melted chocolate ganache with a drop of hazelnut extract makes a wonderful alternative. For those with dietary restrictions, gluten free flour blends can replace all purpose flour, though the texture may be slightly different.

Perfect Pairings

These rich cookies pair wonderfully with coffee or espresso, which cuts through the sweetness and complements the chocolate notes. For a dessert table, serve alongside vanilla bean ice cream or with fresh berries to balance the richness. During holiday gatherings, these cookies complement other traditional treats like shortbread or gingerbread. Consider serving them with a glass of amaretto or hazelnut liqueur for an adult dessert experience that highlights the nutty flavors.

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Frequently Asked Questions

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe.

→ Can I substitute the hazelnuts with another nut?

Absolutely, you can use almonds, pecans, or walnuts as alternatives to hazelnuts.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.

→ Can I make the dough in advance?

Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 1 month. Let it thaw before shaping and baking.

→ What can I use instead of chocolate hazelnut spread?

You can use any nut butter, ganache, or even caramel for the filling as a substitute.