Chocolate Hazelnut Thumbprint Cookies: A Decadent Treat for Chocolate Lovers
If you’re a fan of rich chocolate and nutty hazelnuts, these Chocolate Hazelnut Thumbprint Cookies are the perfect indulgence. With a soft, chocolatey cookie base rolled in toasted hazelnuts and filled with smooth chocolate hazelnut spread, each bite is a delightful combination of textures and flavors. These cookies are great for special occasions, holiday cookie trays, or simply when you want to treat yourself to something decadent.
Ingredients
For the Thumbprint Cookies:
- ⅔ cup (165 g) unsalted butter, softened
- ⅔ cup (140 g) caster sugar
- 1 ½ teaspoons vanilla extract
- 2 egg yolks
- ⅔ cup (133 g) dark chocolate, melted
- 1 ¼ cups (187 g) all-purpose flour, sifted
- ⅓ cup (30 g) cocoa powder, sifted
- ¼ teaspoon salt
- 1 cup (125 g) hazelnuts, toasted and finely chopped
- ½ cup (150 g) chocolate hazelnut spread (such as Nutella)
Directions
1. Make the thumbprint cookies:
- In a medium mixing bowl, whisk together the sifted flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat the softened butter and caster sugar on high speed for about 2 minutes until the mixture is light and fluffy.
- Add the vanilla extract, egg yolks, and melted dark chocolate to the butter mixture. Continue beating until fully combined.
- Gradually fold the dry ingredients into the wet mixture, using a spatula to stir until a smooth dough forms.
2. Shape and coat the cookies:
- Measure out about 1 ½ tablespoons of dough for each cookie using a spoon or ice cream scoop. Roll the dough into balls with your hands.
- Roll each dough ball in the finely chopped toasted hazelnuts, ensuring they’re fully coated.
- Place the coated dough balls on a tray and refrigerate for 2 hours to chill. This helps the cookies hold their shape while baking.
3. Bake the cookies:
- Preheat your oven to 160°C (320°F) for fan-forced ovens or 170°C (340°F) for no-fan ovens. Line two baking trays with parchment paper.
- Spread the chilled cookie dough balls evenly across the trays, leaving space between each one.
- Bake one tray at a time on the middle rack of the oven for about 8 minutes. Once baked, let the cookies cool completely on the tray before handling them.
4. Shape and assemble the cookies:
- After baking, use the back of a measuring tablespoon to gently press an indentation into the center of each cookie while they’re still slightly warm.
- If the cookies need reshaping, use a slightly larger round cookie cutter to gently shuffle around the edges for perfect rounds.
- Spoon or pipe the chocolate hazelnut spread into the center of each cookie for a clean, professional finish.
- Allow the cookies to set completely before serving.
Recipe Tips:
- Chilling the Dough: Chilling the dough for 2 hours ensures the cookies hold their shape while baking and helps the flavors meld together.
- Toasted Hazelnuts: Toasting the hazelnuts brings out their nutty flavor and adds a nice crunch to the soft, chewy cookies.
- Reshaping Cookies: If you’re a perfectionist, reshaping the cookies using a round cookie cutter after baking will give you beautifully even cookies.
Recipe Details:
- Prep Time: 25 minutes (plus 2 hours chilling time)
- Cooking Time: 8 minutes per batch
- Total Time: 35 minutes (plus chilling)
- Servings: 18 cookies
- Calories: 180 kcal per cookie
Why You’ll Love These Chocolate Hazelnut Thumbprint Cookies:
These Chocolate Hazelnut Thumbprint Cookies are a chocolate lover’s dream, combining the richness of dark chocolate with the irresistible flavor of hazelnuts. The cookie itself is tender and slightly chewy, while the crunchy hazelnut coating provides the perfect contrast. With a creamy dollop of Nutella in the center, each bite is filled with indulgent, nutty goodness.
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Chocolate Hazelnut Thumbprint Cookies
- Total Time: 35 minutes (plus 2 hours chilling)
- Yield: 18 1x
Description
These Chocolate Hazelnut Thumbprint Cookies are the perfect treat for chocolate lovers. The cookies feature a rich chocolate base with a buttery texture, rolled in crunchy toasted hazelnuts for added depth. The center is filled with a luscious chocolate hazelnut spread that adds creaminess to every bite, making them a delightful combination of textures and flavors.
Ingredients
For the Thumbprint Cookies:
⅔ cup (165 g) unsalted butter, softened
⅔ cup (140 g) caster sugar
1 ½ teaspoons vanilla extract
2 egg yolks
⅔ cup (133 g) dark chocolate, melted
1 ¼ cups (187 g) all-purpose flour, sifted
⅓ cup (30 g) cocoa powder, sifted
¼ teaspoon salt
1 cup (125 g) hazelnuts, toasted and finely chopped
½ cup (150 g) chocolate hazelnut spread (such as Nutella)
Instructions
Make the Thumbprint Cookies:
In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large bowl, beat the softened butter and caster sugar on high speed for about 2 minutes, until light and fluffy.
Add the vanilla extract, egg yolks, and melted dark chocolate to the butter mixture. Beat until fully combined.
Gradually add the dry ingredients to the wet mixture, using a spatula to stir until a dough forms.
Use an ice cream scoop or spoon to measure out about 1 ½ tablespoons of dough for each cookie. Roll the dough into balls, then coat them in the finely chopped hazelnuts.
Place the dough balls on a tray and refrigerate for 2 hours to chill.
Preheat the oven to 160°C (320°F) for fan-forced ovens or 170°C (340°F) for no-fan ovens. Line two baking trays with parchment paper.
Spread the cookie dough balls evenly across the trays, leaving space between each. Bake one tray at a time on the middle rack for about 8 minutes. Let the cookies cool completely on the tray.
Shape and Assemble the Cookies:
After baking, use the back of a measuring tablespoon to gently press an indentation into the center of each cookie.
If needed, use a slightly larger round cookie cutter to gently reshape the cookies into perfect rounds by shuffling it around the edges.
Add the chocolate hazelnut spread to the center of each cookie, either by using spoons or a piping bag for a more precise finish.
Allow the cookies to set completely before serving.
- Prep Time: 25 minutes (plus 2 hours chilling time)
- Cook Time: 8 minutes per batch
Nutrition
- Calories: 180