Description
These Chocolate Hazelnut Thumbprint Cookies are rich, fudgy, and nutty treats perfect for any chocolate lover. Soft cocoa-flavored cookie dough is rolled with chopped toasted hazelnuts, baked to perfection, and then filled with melty chocolate chips or luscious chocolate hazelnut spread for an irresistible finishing touch.
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 and prepare baking sheets: Preheat your oven to 350°F (175°C). 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 unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Add dry ingredients: Gradually add the all-purpose flour and unsweetened cocoa powder to the creamed mixture. Mix until just combined to form a uniform cookie dough.
- Mix in hazelnuts: Fold in the chopped toasted hazelnuts evenly throughout the dough to add crunch and nutty flavor.
- Shape cookies and create indentations: Roll the dough into 1-inch diameter balls. Place them spaced about 2 inches apart on the prepared baking sheets. Press your thumb gently into the center of each dough ball creating an indentation for the filling.
- Bake the cookies: Bake the shaped cookies in the preheated oven for 10-12 minutes, until the edges feel firm but the centers are still soft.
- Add chocolate filling: Remove the cookies from the oven and immediately fill each thumbprint indentation with semi-sweet chocolate chips or spread chocolate hazelnut spread while the cookies are still warm, allowing it to melt slightly.
- Cool and serve: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving plate. This will help the filling set and the cookies firm up.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Chop hazelnuts finely for better texture distribution.
- Use parchment paper for easy cookie removal and cleanup.
- For extra flavor, toast the hazelnuts lightly in a dry pan before chopping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with your favorite chocolate spread for the filling.
