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Chocolate Hazelnut Thumbprint Cookies Recipe

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★★★★★

4.9 from 147 reviews

These Chocolate Hazelnut Thumbprint Cookies are a delightful treat combining rich cocoa, buttery dough, and a nutty hazelnut crunch. Filled with luscious chocolate hazelnut spread, these cookies have a perfect balance of chocolatey richness and nutty flavor, making them an irresistible dessert or snack.

Ingredients

Scale

Dry Ingredients

  • 200 g all-purpose flour
  • 30 g Dutch processed cocoa powder
  • 1/4 tsp salt
  • 115 g powdered sugar

Wet Ingredients

  • 250 g unsalted butter, softened
  • 1 egg yolk
  • 40 g milk
  • 2 tsp vanilla extract

Additional Ingredients

  • 125 g finely chopped hazelnuts, toasted
  • 100 g chocolate hazelnut spread

Instructions

  1. Prepare the Hazelnuts: Toast the finely chopped hazelnuts in a dry pan over medium heat until golden and aromatic. Set aside to cool completely, which enhances their flavor and texture in the cookies.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, Dutch processed cocoa powder, salt, and powdered sugar to ensure even distribution and remove any lumps.
  3. Cream Butter and Egg Yolk: In a separate large bowl, beat the softened unsalted butter until creamy. Add the egg yolk and continue mixing until fully incorporated and the mixture is smooth.
  4. Add Milk and Vanilla: Pour in the milk and vanilla extract to the butter mixture and beat again until the mixture is smooth and homogeneous, which helps create a soft dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture into the wet mixture, folding gently with a spatula or mixing slowly by hand to form a soft dough without overworking it.
  6. Shape Cookies: Take small portions of dough and roll them into balls about 1 inch in diameter. Place the balls on a baking tray lined with parchment paper, spaced evenly.
  7. Create Thumbprints: Using your thumb or the back of a small spoon, gently press each ball in the center to create an indentation without breaking the dough, forming the thumbprint for filling.
  8. Coat with Hazelnuts: Roll or press the edges of each cookie ball into the toasted chopped hazelnuts to coat the outer rim, adding crunch and flavor.
  9. Bake the Cookies: Preheat your oven to 175°C (350°F). Bake the cookies for approximately 12-15 minutes, or until the edges are set but the cookies have a soft center. Remove from the oven and allow to cool on the baking tray for a few minutes before transferring to a wire rack.
  10. Fill the Thumbprints: Once the cookies are completely cool, spoon or pipe chocolate hazelnut spread into the thumbprint indentations, filling generously but neatly.
  11. Serve and Store: Serve immediately or store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Notes

  • To toast hazelnuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant (about 5-7 minutes).
  • Softened unsalted butter should be at room temperature for best creaming results.
  • Do not overbake cookies to retain a soft center.
  • For a dairy-free version, substitute butter with a plant-based margarine and use a vegan chocolate spread.
  • You can freeze unbaked cookie dough balls for up to 1 month; thaw before baking.

Keywords: Chocolate Cookies, Hazelnut Cookies, Thumbprint Cookies, Chocolate Hazelnut Spread, Cocoa Cookies, Holiday Cookies, Homemade Cookies

Find it online: https://mjrecipe.com/chocolate-hazelnut-thumbprint-cookies-recipe/