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Chocolate Hazelnut Thumbprint Cookies

Chocolate Hazelnut Thumbprint Cookies
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Chocolate Hazelnut Thumbprint Cookies are a delicious twist on classic thumbprint cookies, featuring a perfect balance of toasted hazelnuts and rich chocolate. These cookies have a slightly crisp exterior with a soft, gooey chocolate center that melts in your mouth. Made with simple pantry ingredients, they’re ideal for festive occasions or everyday indulgence, and fun to bake with family and friends.

Ingredients

Scale

Cookie Dough

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) ground hazelnuts (toasted)
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (90g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Filling

  • Chocolate hazelnut spread (e.g., Nutella), for filling

Optional Garnishes

  • Chopped toasted hazelnuts
  • Chocolate chips
  • Powdered sugar for dusting

Instructions

  1. Prepare the Dough: Cream the unsalted butter and powdered sugar together until light and fluffy using a mixer or whisk. Beat in the egg yolk and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, ground toasted hazelnuts, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms.
  2. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough, making it easier to handle and helping the cookies maintain their shape while baking.
  3. Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball, making sure not to press too deeply. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
  4. Add the Filling: Remove the cookies from the oven and let them cool slightly for a few minutes while still warm. Fill each thumbprint indentation with a dollop of chocolate hazelnut spread. Allow the cookies to cool completely on a wire rack so the filling can set properly.

Notes

  • Chill dough well to prevent excessive spreading during baking.
  • Use room temperature butter for easier mixing and better dough texture.
  • Press thumbprints gently to avoid cracking during baking.
  • Toast hazelnuts before grinding to enhance their aroma and flavor.
  • Fill cookies while warm to create a soft, luscious chocolate center.
  • Use parchment paper on baking sheets for easy cleanup and to prevent sticking.

Nutrition

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