Growing up, my grandmother’s kitchen was always filled with the irresistible aroma of freshly baked cookies. One of my all-time favorites was her Chocolate Hazelnut Thumbprint Cookies. The rich, chocolatey dough, the crunchy hazelnut topping, and the gooey chocolate centers – it was a flavor combination that I just couldn’t get enough of.
Whenever the holidays rolled around, my grandmother would make a huge batch of these cookies, and my siblings and I would eagerly wait for our turn to help press the thumbprint indents and fill them with melted chocolate. The process was almost as much fun as the end result, and I can still remember the sense of pride and accomplishment I felt when I handed out those homemade treats to family and friends.
Even now, as an adult, the smell of these Chocolate Hazelnut Thumbprint Cookies instantly takes me back to those cherished memories. That’s why I’m so excited to share this recipe with you – it’s not just a delicious dessert, but a way to create your own special traditions and make lasting memories with your loved ones.
Table of Contents
Why This Chocolate Hazelnut Thumbprint Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Chocolate Hazelnut Thumbprint Cookies
What sets this Chocolate Hazelnut Thumbprint Cookies recipe apart is the perfect balance of rich, chocolatey flavor and the satisfying crunch of toasted hazelnuts. The key is in the careful selection and preparation of the ingredients, as well as the precise techniques used to bring them together.
By using a combination of unsweetened cocoa powder and semisweet chocolate chips, we create a deep, intense chocolate taste that’s not overly sweet. The addition of just the right amount of baking powder ensures a soft, tender cookie with a slight chew. And the chopped hazelnuts, which are toasted to bring out their natural oils and nutty aroma, add a wonderful textural contrast and a flavor that complements the chocolate beautifully.
Essential Ingredients You’ll Need
To make these Chocolate Hazelnut Thumbprint Cookies, you’ll need:
- 2 cups all-purpose flour: This provides the foundation for the cookie dough, giving it structure and stability.
- 1/2 cup unsweetened cocoa powder: The secret to the rich, chocolatey flavor.
- 1 teaspoon baking powder: Helps the cookies rise and achieve the perfect texture.
- 1/4 teaspoon salt: Enhances the other flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Contributes to the tender, melt-in-your-mouth quality of the cookies.
- 3/4 cup granulated sugar: Sweetens the dough and helps create a crisp outer edge.
- 1 egg: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Provides a subtle background note that complements the chocolate and hazelnuts.
- 1 cup chopped hazelnuts: The star of the show, adding a delightful crunch and nutty flavor.
- 1 cup semisweet chocolate chips: Melts into gooey pockets of chocolate heaven in the center of each cookie.
Step-by-Step Chocolate Hazelnut Thumbprint Cookies Instructions
Preparing Your Chocolate Hazelnut Thumbprint Cookies
With a total time of just 27 minutes, these Chocolate Hazelnut Thumbprint Cookies come together quickly and easily. You’ll need a mixing bowl, a baking sheet, and a small spoon or your thumb to create the perfect indents.
1- Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. This will ensure the cookies bake evenly and release easily from the pan.
2- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This dry mixture will provide the structure and flavor for the cookie dough.
3- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. This step incorporates air into the dough, resulting in a tender, melt-in-your-mouth texture.
4- Beat in the egg and vanilla extract until well combined. The egg will bind the ingredients together, while the vanilla adds a delightful aroma and depth of flavor.
5- Gradually mix the dry ingredients into the wet ingredients until a smooth, cohesive dough forms. Be careful not to overmix, as this can result in tough cookies.
6- Scoop the dough by the tablespoonful and roll it into 24 equal-sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a small spoon, gently press an indent into the center of each ball, creating a well to hold the chocolate filling.
Pro Tips for Success
To ensure your Chocolate Hazelnut Thumbprint Cookies turn out perfectly every time, follow these expert tips:
- Toast the chopped hazelnuts before adding them to the dough. This step brings out their natural oils and enhances their nutty flavor.
- Chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much.
- Be careful not to overfill the indents with chocolate chips, as they can melt and spill over the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents the centers from collapsing.
Serving and Storing Your Chocolate Hazelnut Thumbprint Cookies
Perfect Pairings for Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are a truly versatile treat that can be enjoyed in a variety of settings. Serve them alongside a steaming mug of hot cocoa or a robust cup of coffee for a cozy, indulgent pairing. They also make a delightful addition to a holiday cookie platter or a festive dessert table.
For a more elegant presentation, try serving the cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce. The combination of the rich, chocolatey cookie and the creamy, sweet accompaniments is simply divine.
Remember, this recipe yields 24 cookies, so it’s perfect for sharing with family, friends, or co-workers. Wrap them up in a pretty box or tin for a thoughtful homemade gift.
Storage and Make-Ahead Tips
Chocolate Hazelnut Thumbprint Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer-term storage, you can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet, press the indents, and bake as directed, adding a minute or two to the cooking time.
If you have any leftover baked cookies, they can be frozen for up to 2 months. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-7 minutes, or until the chocolate filling is melted and the cookies are slightly crisp on the edges.
Variations and Dietary Adaptations for Chocolate Hazelnut Thumbprint Cookies
Creative Chocolate Hazelnut Thumbprint Cookies Variations
While the classic Chocolate Hazelnut Thumbprint Cookies are a true delight, you can easily put your own spin on this recipe. Try swapping the hazelnuts for other nuts, such as almonds, pecans, or walnuts, for a different flavor profile.
For a seasonal twist, roll the dough balls in crushed peppermint candies or drizzle the baked cookies with a white chocolate glaze. You can also experiment with different fillings, such as a dollop of your favorite jam or a swirl of caramel.
Making Chocolate Hazelnut Thumbprint Cookies Diet-Friendly
If you’re looking to make these Chocolate Hazelnut Thumbprint Cookies a bit more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
To make the cookies vegan, swap the butter for a plant-based alternative, such as coconut oil or vegan margarine, and use a flax or chia egg instead of a regular egg. For a lower-carb option, try using a sugar substitute, such as erythritol or monk fruit sweetener, in place of the granulated sugar.
Regardless of the dietary modifications, these Chocolate Hazelnut Thumbprint Cookies are sure to satisfy your sweet tooth while catering to your specific dietary needs.
Frequently Asked Questions
Q: Can I use a different type of nut instead of hazelnuts?
A: Absolutely! You can easily substitute the hazelnuts for other nuts, such as almonds, pecans, or walnuts. Just be sure to toast the nuts before adding them to the dough to enhance their flavor.
Q: How long do these Chocolate Hazelnut Thumbprint Cookies take to make?
A: The total time for this recipe is 27 minutes, with 15 minutes of prep time and 12 minutes of baking time.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough in advance and freeze it for up to 3 months. Simply scoop the dough into balls, press the indents, and freeze on a baking sheet. Once frozen, transfer the dough balls to an airtight container or bag. When ready to bake, place the frozen dough on a baking sheet and bake as directed, adding a minute or two to the cooking time.
Q: How many cookies does this recipe make?
A: This Chocolate Hazelnut Thumbprint Cookies recipe yields 24 cookies.
Q: What should I do if the cookies spread too much during baking?
A: If the cookies spread excessively, try chilling the dough for at least 30 minutes before baking. This will help the cookies maintain their shape and prevent them from flattening out too much. You can also try reducing the amount of butter in the recipe or using a higher ratio of flour to fat.
Chocolate Hazelnut Thumbprint Cookies
- Total Time: 27
- Yield: 24 cookies
Description
These Chocolate Hazelnut Thumbprint Cookies are a delightful treat that combine the rich, fudgy flavor of chocolate with the nutty goodness of hazelnuts. The buttery, crisp cookie dough is filled with a decadent chocolate center, making each bite a delectable experience.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup chopped hazelnuts
– 1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped hazelnuts.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
7. Bake for 10-12 minutes, or until the cookies are set.
8. Remove the cookies from the oven and immediately fill the indentations with a teaspoon of chocolate chips.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced hazelnut flavor, you can toast the chopped hazelnuts before adding them to the dough. Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 12
- Category: Cookies
- Method: Baking
- Cuisine: American
Conclusion
These Chocolate Hazelnut Thumbprint Cookies are a true delight, combining the rich, chocolatey goodness of a classic cookie with the irresistible crunch of toasted hazelnuts. Whether you’re baking them for a special occasion or just because, they’re sure to become a new family favorite.
I hope this recipe brings back the same warm, nostalgic feelings that it does for me. And who knows, maybe it will inspire you to create your own special cookie-making traditions with your loved ones. So gather your ingredients, preheat your oven, and get ready to enjoy the ultimate Chocolate Hazelnut Thumbprint Cookie experience. Bon appétit!
