There’s an enchanting warmth that envelops the kitchen whenever I bake, and these Chocolate Hazelnut Thumbprint Cookies have become a staple in my home. The moment the buttery, cocoa-infused dough meets the crunch of hazelnuts, I know I’m in for a treat. Each bite is a delightful balance of rich chocolate hazelnut spread nestled perfectly in a buttery cookie—truly a harmonious marriage of flavors!
What truly excites me about this recipe is its versatility. Whether you’re hosting a gathering or simply satisfying your sweet tooth, these cookies are a visual and culinary delight. Plus, they’re egg-free, making them a fantastic option for anyone with dietary restrictions.
Join me as we embark on a baking adventure that promises not only to elevate your dessert game but also to fill your kitchen with the irresistible aroma of freshly baked goodies. Let’s dive into the joy of making these decadent treats together!
Why are Chocolate Hazelnut Thumbprint Cookies so beloved?
Irresistible flavor combination: These cookies blend the deep taste of chocolate with the nutty crunch of hazelnuts.
Easy to make: The straightforward recipe means you don’t need to be a pro to impress.
Versatile filling options: Switch up the center with jam or caramel for a unique twist!
Perfect for sharing: They make great gifts or additions to dessert platters for any occasion.
Egg-free goodness: This recipe accommodates dietary restrictions without sacrificing taste.
Enjoy the delightful aroma and the smiles these cookies bring—your home will thank you!
Chocolate Hazelnut Thumbprint Cookies Ingredients
For the Dough
- Unsalted Butter (1 cup or 2 sticks) – Provides richness and moisture; ensure it’s softened for easier mixing.
- Granulated Sugar (2/3 cup) – Adds sweetness, helping to create a tender texture in your cookies.
- Vanilla Extract (2 teaspoons) – Enhances flavor depth; opt for pure vanilla for the best results.
- All-Purpose Flour (2 cups) – Forms the structure of the cookies; no substitutions are necessary here.
- Cocoa Powder (1/2 cup) – Adds a rich chocolate flavor; use unsweetened cocoa for a balanced taste.
- Salt (1/2 teaspoon) – Balances sweetness and enhances the overall flavor of the cookie.
For Coating
- Chopped Hazelnuts (1/2 cup) – Adds a delightful crunch; can substitute with chopped almonds or walnuts if desired.
For the Filling
- Chocolate Hazelnut Spread (1/2 cup, e.g., Nutella) – Provides the signature filling that defines these Chocolate Hazelnut Thumbprint Cookies. For variations, try fruit preserves or caramel!
Optional Garnish
- Whole Hazelnuts – Use for garnish to add aesthetic appeal and extra texture to your cookies.
Indulge in creating these delicious treats, full of flavor and perfect for sharing!
How to Make Chocolate Hazelnut Thumbprint Cookies
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Prepare the Dough: In a mixing bowl, cream softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes, giving your cookies a delectable base. Mix in the vanilla extract for an added layer of flavor.
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Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture until well combined, creating a lovely, rich dough.
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Chill the Dough: Refrigerate the dough for about 30 minutes. This step will firm it up, making it easier to handle and shape into cookies.
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Form Cookies: Once chilled, roll the dough into small balls, about 1 inch in diameter. Then, coat each ball in finely chopped hazelnuts, ensuring they are evenly covered for that crunchy texture.
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Create Indentations: Use a round measuring spoon or melon baller to gently make a thumbprint indentation in the center of each cookie. This is where your delicious filling will go!
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Bake: Place the cookies on a lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and slightly golden.
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Add Filling: After baking, gently re-press the indentations while the cookies are still warm. Fill each thumbprint with a dollop of chocolate hazelnut spread, allowing it to melt slightly into the cookie.
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Cool and Garnish: Allow the cookies to cool completely on a wire rack. If desired, garnish with whole hazelnuts for a beautiful finishing touch and added texture. Enjoy every sweet bite!
Optional: Drizzle with melted chocolate for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
Chocolate Hazelnut Thumbprint Cookies Variations
Feel free to explore the delightful possibilities with your cookies, making each batch a new adventure in flavor!
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Jams & Preserves: Swap the chocolate filling for raspberry or strawberry jam for a fruity twist that brings a burst of freshness to each bite.
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Caramel Indulgence: Replace the chocolate hazelnut spread with caramel or dulce de leche for a rich, gooey center that’s heavenly and unique.
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Nut Variety: Use chopped almonds or walnuts in place of hazelnuts for a different nutty flavor profile that still offers that satisfying crunch.
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Spiced Delight: Add a pinch of cinnamon or nutmeg to the dough for a warm spice, transforming the cookies into a cozy delight perfect for fall.
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Cocoa Alternatives: Use dark cocoa powder to enhance the chocolate flavor, or try a combination of milk cocoa for a sweeter cookie that appeals to all ages.
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Velvety Filling: Try a whipped chocolate ganache instead of hazelnut spread for an extra creamy center that elevates the cookie experience.
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Zesty Addition: Incorporate a teaspoon of orange or lemon zest into the dough for a refreshing zing, bringing a bright flavor to the traditional chocolate-hazelnut combination.
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Toppings Galore: Drizzle melted chocolate or a sprinkle of sea salt on top after filling for an added flair that also enhances the flavor profile.
Unleash your creativity and enjoy the delicious results!
How to Store and Freeze Chocolate Hazelnut Thumbprint Cookies
Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 1 week to maintain their freshness.
Fridge: For added longevity, store cookies in the fridge for up to 2 weeks; just ensure they’re sealed tightly to prevent drying.
Freezer: Freeze unbaked cookie dough balls in a single layer for up to 3 months. Once solid, transfer to a freezer-safe container. Bake directly from frozen, adding a couple of minutes to the baking time.
Reheating: If cookies lose their softness, reheat in the microwave for a few seconds for a delightful warm treat. Enjoy your Chocolate Hazelnut Thumbprint Cookies any time!
Make Ahead Options
These Chocolate Hazelnut Thumbprint Cookies are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following the initial steps and then refrigerating it. Simply wrap the chilled dough tightly in plastic wrap to prevent it from drying out. Additionally, you can roll the cookie balls in hazelnuts up to 3 days ahead and store them in an airtight container at room temperature. When you’re ready to bake, simply place them on a lined baking sheet, create indentations, fill them with chocolate hazelnut spread, and enjoy fresh, delicious cookies that taste just as delightful, despite being made ahead!
Expert Tips for Chocolate Hazelnut Thumbprint Cookies
- Butter Softness: Ensure your butter is softened, but not melted. Over-melting can lead to a greasy dough, ruining your Chocolate Hazelnut Thumbprint Cookies.
- Finely Chopped Hazelnuts: Chop your hazelnuts finely for better adhesion on the cookie dough. Avoid large pieces that won’t stick well.
- Re-Press Indentations: After baking, re-press thumbprint indentations while cookies are warm. This gives a more defined shape, ensuring a generous filling space.
- Toasting for Flavor: Toast hazelnuts before using them. This enhances their nutty flavor and adds an extra layer of deliciousness.
- Watch Your Bake Time: Baking times may vary based on your oven. Keep an eye out for slightly golden edges to ensure perfect texture.
Enjoy baking these delightful Chocolate Hazelnut Thumbprint Cookies with these expert tips!
What to Serve with Chocolate Hazelnut Thumbprint Cookies?
Add a delightful touch to your cookie experience with these perfect pairings that elevate flavors and fit any occasion.
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Glass of Milk: Rich chocolate and hazelnut flavors pair flawlessly with classic cold milk, creating a nostalgic and comforting experience.
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Fresh Berries: Juicy strawberries or raspberries offer a burst of freshness, balancing the richness of the cookies beautifully with their tartness.
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Espresso: A bold shot of espresso contrasts the sweetness of the cookies, enhancing their chocolaty flavors while providing a warm, energizing kick.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a luxurious touch, allowing the flavors to melt together, creating a divine dessert experience.
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Peanut Butter Sauce: Drizzle a velvety peanut butter sauce over the cookies for a deliciously nutty twist that complements the chocolate hazelnut delight.
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Dark Chocolate Drizzle: For an indulgent finish, add a drizzle of melted dark chocolate over each cookie for a touch of elegance and extra richness.
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Herbal Tea: A soothing cup of herbal tea adds warmth and brings out the nutty notes of the cookies, perfect for a cozy afternoon treat.
These pairings not only enhance your dessert table but also invite your loved ones to savor each bite, creating cherished memories around the kitchen. Enjoy!
Chocolate Hazelnut Thumbprint Cookies Recipe FAQs
How do I choose ripe hazelnuts for this recipe?
Absolutely! When selecting hazelnuts, look for ones that are plump and intact, with no dark spots or signs of mold. Fresh hazelnuts should be firm and have a light tan color. If they feel overly dry or show signs of discoloration, they may not give you the best flavor!
How should I store the cookies to maintain freshness?
I recommend storing your baked Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to one week. If you’d like them to last longer, keep them in the fridge for up to two weeks. Just ensure they’re sealed tightly to prevent them from drying out.
Can I freeze these cookies? How do I do it?
Certainly! You can freeze unbaked cookie dough balls for up to three months. Lay them out in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container. When ready to bake, simply pop them in the oven straight from the freezer, adding a few extra minutes to the baking time, and enjoy freshly baked cookies any time!
What if my dough is too sticky to roll into balls?
No worries! If your dough feels too sticky, chill it in the refrigerator for an additional 10-15 minutes to firm it up. Alternatively, you can dust your hands with a little flour while rolling to help with the stickiness. This should make shaping the cookies much easier!
Can I make these cookies gluten-free?
Yes, you can! If you want to make a gluten-free version of Chocolate Hazelnut Thumbprint Cookies, substitute all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that the blend you choose includes xanthan gum, which helps mimic the texture of regular flour.
Are Chocolate Hazelnut Thumbprint Cookies safe for pets?
Absolutely not! These cookies contain chocolate and hazelnuts, both of which can be harmful to pets. Chocolate is particularly toxic to dogs and cats, so be sure to keep your treats out of their reach. Always prioritize your furry friends’ safety when baking!
Irresistible Chocolate Hazelnut Thumbprint Cookies Recipe to Savor
Ingredients
Equipment
Method
- Prepare the Dough: In a mixing bowl, cream softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture.
- Chill the Dough: Refrigerate the dough for about 30 minutes to firm it up.
- Form Cookies: Roll the dough into small balls, about 1 inch in diameter, and coat each ball in chopped hazelnuts.
- Create Indentations: Make a thumbprint indentation in the center of each cookie.
- Bake: Place the cookies on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes.
- Add Filling: Gently re-press the indentations and fill each with a dollop of chocolate hazelnut spread.
- Cool and Garnish: Allow the cookies to cool completely and garnish with whole hazelnuts if desired.