Description
Delight in these rich and crunchy Chocolate Hazelnut Thumbprint Cookies featuring a tender cocoa-infused dough, toasted hazelnuts, and a luscious chocolate filling. Perfectly baked to crisp edges with a soft center, they’re an irresistible treat for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg yolk
Add-ins and Filling
- 3/4 cup toasted hazelnuts, chopped
- 1/2 cup semi-sweet chocolate chips or chocolate hazelnut spread
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer. This incorporates air for a tender cookie texture.
- Combine dry ingredients: Gradually add the all-purpose flour and unsweetened cocoa powder to the creamed butter mixture. Mix just until combined to avoid overworking the dough.
- Add hazelnuts: Stir the toasted, chopped hazelnuts into the dough to evenly distribute the crunchy nuts throughout.
- Shape dough balls: Roll the dough into 1-inch diameter balls and place them about 2 inches apart on the prepared baking sheets. Gently press your thumb into the center of each ball to create an indentation for the filling.
- Bake cookies: Bake the cookies for 10-12 minutes or until the edges are firm but the centers remain soft. The cookies will set further while cooling.
- Add chocolate filling: Immediately after removing the cookies from the oven, fill each indentation with semi-sweet chocolate chips or a dollop of chocolate hazelnut spread while the cookies are still warm, allowing the chocolate to slightly melt and set perfectly.
- Cool completely: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving, ensuring the chocolate filling solidifies and the cookies firm up.
Notes
- Use room temperature butter for easier creaming and better dough consistency.
- To toast hazelnuts, bake them on a baking sheet at 350°F for 8-10 minutes, then rub skins off with a kitchen towel for improved flavor and texture.
- Chocolate chips can be replaced with chocolate hazelnut spread based on preference for a smoother filling.
- For crisper cookies, bake an additional 1-2 minutes but be cautious not to overbake.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough is possible for up to 1 month; thaw before baking.
