Description
Delight in these rich and decadent Chocolate Hazelnut Thumbprint Cookies, featuring a tender cocoa-flavored dough studded with toasted hazelnuts and filled with luscious semi-sweet chocolate or chocolate hazelnut spread. Perfectly crisp on the edges and soft in the center, these cookies are a chocolate lover’s dream and ideal for any occasion.
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
Additional Ingredients
- 3/4 cup toasted hazelnuts, chopped
- 1/2 cup semi-sweet chocolate chips or chocolate hazelnut spread
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and 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 brown sugar until the mixture is light, fluffy, and well combined. This creates a smooth base for the dough.
- Incorporate Dry Ingredients: Gradually sift and add the all-purpose flour and unsweetened cocoa powder into the creamed mixture. Mix gently until just combined to avoid overworking the dough which can make cookies tough.
- Add Hazelnuts: Stir in the chopped toasted hazelnuts evenly throughout the dough, adding delightful crunch and nutty flavor to each bite.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart. Using your thumb, gently press an indentation into the center of each ball to create a shallow well for the filling.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are firm but the center remains slightly soft.
- Fill the Indentations: Remove the cookies from the oven and immediately fill each thumbprint indentation with semi-sweet chocolate chips or spread a small amount of chocolate hazelnut spread while the cookies are still warm, allowing the chocolate to gently melt.
- Cool and Serve: Let the cookies cool completely on the baking sheets before transferring them to a wire rack or serving plate. This helps set the chocolate filling and ensures perfect texture.
Notes
- Make sure the butter is softened, not melted, for best creaming results.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for about 8-10 minutes until fragrant and golden.
- If you prefer a smoother filling, use chocolate hazelnut spread instead of chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, sprinkle a pinch of sea salt on top of the chocolate filling before it sets.
