Description
Delight in these classic Chocolate Hazelnut Thumbprint Cookies, featuring a buttery, tender cookie base filled with rich chocolate hazelnut spread and crunchy hazelnut bits. Perfectly crisp on the edges with a soft center, these cookies are a delicious treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped hazelnuts (or ground hazelnuts)
Filling
- 1/2 cup chocolate hazelnut spread (like Nutella)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter together with granulated sugar and light brown sugar until the mixture is light, fluffy, and creamy. Add the egg yolk and vanilla extract, and mix thoroughly until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely chopped hazelnuts to evenly distribute the dry components and nuts.
- Mix the dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain tender cookies.
- Shape the cookies: Roll the cookie dough into 1-inch diameter balls. Arrange the balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Make the thumbprints: Press an indentation into the center of each dough ball using your thumb or the back of a small spoon, creating a shallow well for the filling.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the cookie edges are lightly golden but centers remain soft.
- Fill the centers: Remove cookies from the oven and if needed, gently re-indent the centers with your thumb or spoon while the cookies are still warm. Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
- Add the chocolate hazelnut spread: Once the cookies have cooled fully, spoon or pipe a small amount of chocolate hazelnut spread into the thumbprint indentation of each cookie, filling the centers completely.
- Serve and store: Let the spread set slightly before serving your delicious chocolate hazelnut thumbprint cookies. Store leftovers in an airtight container at room temperature for up to 5 days, maintaining freshness and flavor.
Notes
- Ensure the butter is softened but not melted for optimal creaming and dough texture.
- Do not overmix the dough after adding flour to avoid tough cookies.
- For extra crunch, toast the hazelnuts lightly before chopping.
- The chocolate hazelnut spread should be added only after the cookies are fully cooled to prevent melting.
- Store cookies at room temperature in an airtight container to keep them fresh.
- If you prefer, substitute the chocolate hazelnut spread with jam or other fillings.
