The Best Chocolate Hazelnut Thumbprint Cookies Recipe Ever

Chocolate hazelnut thumbprint cookies offer a delightful twist on classic sweet treats that dance between rich indulgence and comforting simplicity.

These miniature delicacies blend nutty depth with smooth chocolate undertones, creating a sensory experience that tantalizes taste buds.

Soft, buttery bases cradle delicate chocolate centers, promising a moment of pure culinary bliss.

Elegant yet approachable, these cookies represent the perfect balance between sophisticated flavor and homemade charm.

Bakers of all skill levels can change basic ingredients into something truly magical with this recipe.

Crumbly textures melt seamlessly, revealing luxurious chocolate-hazelnut centers that surprise and delight with each bite.

You’ll fall in love with these irresistible morsels that change ordinary ingredients into extraordinary pleasure.

Tips to Improve Your Chocolate Hazelnut Cookies

• Chill the Dough Perfectly: Refrigerate the cookie dough for exactly 2 hours to prevent spreading and help hazelnuts adhere better during baking.
• Nail the Hazelnut Coating: Finely chop hazelnuts for a more even and elegant coating that sticks seamlessly to the cookie surface.
• Create Precise Indentations: Use the back of a measuring spoon with gentle, consistent pressure to form clean, uniform centers without cracking the cookie.
• Control Chocolate Spread Neatness: Use a piping bag for a professional, controlled filling that looks clean and prevents messy overflow.
• Achieve Ideal Texture: Let cookies cool completely on the baking tray to maintain their delicate structure and prevent crumbling when handling.

Keeping Your Thumbprint Cookies Fresh

• Refrigerate: Store cooled cookies in an airtight container lined with parchment paper, separating layers to prevent sticking. Keep refrigerated for up to 5 days.
• Freeze: Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for 2-3 months without the chocolate hazelnut spread filling.
• Reheat: Bring frozen cookies to room temperature for 15-20 minutes before serving. Warm gently in a preheated 150°C (300°F) oven for 3-4 minutes to restore their crisp texture and enhance the nutty flavor.

Beverages and Bites That Pair with These Cookies

• Pair with Robust Red Wine: Indulge in a glass of rich Cabernet Sauvignon or Merlot that complements the deep chocolate and nutty flavors, creating a luxurious dessert experience.
• Enjoy with Creamy Hazelnut Latte: Brew a warm hazelnut latte that echoes the cookie's nutty undertones, enhancing the chocolate's richness and providing a comforting afternoon treat.
• Serve alongside Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream next to these cookies for a delightful temperature and texture contrast, melting softly against the crisp, nutty cookie base.
• Match with Espresso Martini: Elevate your dessert moment with a sophisticated espresso martini, whose coffee notes brilliantly highlight the chocolate and hazelnut complexity of the cookies.

Fun Add-Ins for Thumbprint Cookie Fans

• Nutty Chocolate Swirl: Replace hazelnut spread with almond butter and sprinkle crushed almonds on top for a different nutty profile.
• White Chocolate Dream: Swap dark chocolate for white chocolate in the cookie base and fill centers with raspberry jam for a sweet contrast.
• Coconut Chocolate Crunch: Mix shredded coconut into the hazelnut coating and use caramel sauce instead of chocolate spread for tropical flair.
• Espresso Chocolate Bite: Add instant espresso powder to the cookie dough and fill centers with dark chocolate ganache for intense coffee lovers.

Chocolate Hazelnut Thumbprint Cookies Worth Baking

• Indulge in Decadent Chocolate Delight: These cookies blend rich dark chocolate with crunchy hazelnuts, creating a luxurious treat that melts in your mouth with intense flavor complexity.
• Master Easy Gourmet Baking: The recipe offers straightforward steps perfect for home bakers, requiring minimal technical skills while delivering professional-looking results with simple techniques like thumbprinting and coating.
• Customize Your Cookie Experience: Enjoy versatile preparation options like hand-rolling or using an ice cream scoop, with flexibility in shaping and filling that allows personal creative expression in every batch.
• Elevate Dessert Moments: Ideal for special occasions, holiday gatherings, or elegant afternoon tea, these sophisticated cookies transform ordinary snack time into a memorable culinary experience with minimal preparation effort.

Ingredients List for Chocolate Hazelnut Thumbprint Cookies

• Flour: Provides structure and base for the cookie's texture, all-purpose white flour works best.
• Cocoa Powder: Delivers rich chocolate flavor and dark color to the cookies.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Softened butter creates a rich, tender cookie with smooth texture, room temperature is ideal.
• Caster Sugar: Fine sugar helps create light and fluffy cookie texture.
• Vanilla Extract: Adds warm, sweet background flavor and aromatic complexity.
• Egg Yolks: Provide richness, moisture, and help bind the cookie dough.
• Dark Chocolate: Melted chocolate intensifies the chocolate flavor and deepens color.

• Hazelnuts: Finely chopped nuts add crunch and nutty flavor to the cookie exterior.
• Chocolate Hazelnut Spread: Creamy filling that adds sweetness and rich chocolate-hazelnut flavor to the cookie center.

How to Bake Chocolate Hazelnut Thumbprint Cookies

Step 1: Create Dry Mixture

Whisk together flour, cocoa powder, and salt in a medium bowl until well combined.

Step 2: Prepare Butter Base

Beat softened butter and sugar in a large bowl until creamy and light, about 2 minutes using an electric mixer.

Step 3: Blend Wet Ingredients

Add vanilla extract, egg yolks, and melted dark chocolate to butter mixture. Mix thoroughly until smooth.

Step 4: Form Cookie Dough

Slowly incorporate dry ingredients into wet mixture using a spatula. Stir until a consistent dough forms.

Step 5: Shape Cookie Balls

Scoop dough using an ice cream scoop. Roll into small balls and coat each with finely chopped hazelnuts.

Step 6: Chill Dough

Place cookie balls on a tray and refrigerate for 2 hours to firm up.

Step 7: Prepare Oven

Preheat oven to 160°C (320°F) for fan-forced or 170°C (340°F) for standard ovens. Line baking trays with parchment paper.

Step 8: Bake Cookies

Arrange dough balls on trays with space between them. Bake one tray at a time on middle rack for 8 minutes.

Step 9: Create Cookie Indentations

Once cooled, gently press the back of a tablespoon into cookie centers to make small wells.

Step 10: Fill With Spread

Carefully fill each cookie indentation with chocolate hazelnut spread using a spoon or piping bag.

Step 11: Let Cookies Set

Allow cookies to rest until spread is completely set before serving.

Enjoy your delectable homemade chocolate hazelnut thumbprint cookies!

Chocolate Hazelnut Thumbprint Cookies Recipe

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4.8 from 17 reviews

• Total Time: 2 hours 33 minutes
• Yield: 24 1x

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Description

Rich chocolate hazelnut thumbprint cookies deliver a delightful blend of nutty warmth and sweet indulgence. Delicate chocolate-pressed centers nestled in buttery hazelnut cookie bases promise a melt-in-mouth experience you won’t want to miss.

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Ingredients

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Main Ingredients:

• 1 ¼ cups (187 g) all-purpose flour, sifted
• ⅓ cup (30 g) cocoa powder, sifted
• 1 cup (125 g) hazelnuts, toasted and finely chopped

Butter and Sugar:

• ⅔ cup (165 g) unsalted butter, softened
• ⅔ cup (140 g) caster sugar

Binding and Flavor Ingredients:

• 2 egg yolks
• 1 ½ teaspoons vanilla extract
• ⅔ cup (133 g) dark chocolate, melted
• ¼ teaspoon salt
• ½ cup (150 g) chocolate hazelnut spread (such as Nutella)

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Instructions

1. Combine cocoa powder, flour, and salt in a medium mixing bowl, creating a uniform dry mixture that will form the base of the cookie dough.
2. Cream butter and sugar in a large bowl using an electric mixer, whipping until the mixture becomes pale and voluminous, approximately 2 minutes.
3. Incorporate vanilla extract, egg yolks, and melted dark chocolate into the butter mixture, blending thoroughly until a smooth, consistent texture emerges.
4. Gradually fold the dry ingredients into the wet ingredients, using a spatula to gently merge the components until a cohesive dough forms.
5. Portion the dough into small, uniform spheres using an ice cream scoop, then meticulously roll each ball in finely chopped hazelnuts to create a crunchy exterior.
6. Transfer the hazelnut-coated dough balls onto a tray and refrigerate for 2 hours to firm up and enhance flavor development.
7. Heat the oven to 160°C for fan-forced or 170°C for conventional settings, and line baking trays with parchment paper.
8. Arrange dough balls on prepared trays with adequate spacing, ensuring even heat distribution during baking.
9. Bake each tray individually on the middle rack for approximately 8 minutes, maintaining a watchful eye to prevent over-browning.
10. Once cooled, delicately press a small indentation into the center of each cookie using the back of a measuring spoon.
11. If necessary, use a cookie cutter to refine the shape and create perfectly round edges.
12. Fill the cookie centers with chocolate hazelnut spread, utilizing either a spoon or piping bag for precise and elegant application.
13. Allow the cookies to set completely, enabling the spread to stabilize and the flavors to meld before serving.

Notes

• Chill the dough thoroughly to enhance flavor and prevent spreading during baking.
• Use room temperature ingredients for smoother mixing and better cookie texture.
• Toast hazelnuts before chopping to intensify their nutty, rich flavor profile.
• Press cookie centers gently to create perfect indentations without cracking the dough.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For best results, rotate baking tray midway through cooking to ensure even browning.

• Prep Time: 25 minutes (plus 2 hours chilling time)
• Cook Time: 8 minutes (per batch)
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 168
• Sugar: 7 g
• Sodium: 38 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 32 mg