Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup powdered sugar; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/2 cup finely chopped hazelnuts; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup chocolate chips; 1 tablespoon heavy cream

Highlighted under: Favorite Baking Favorites

I absolutely love making Chocolate Hazelnut Thumbprint Cookies for special occasions. The combination of rich chocolate and nutty hazelnuts creates a delightful explosion of flavors. Each cookie has a gooey chocolate dip that simply melts in your mouth. I often find that these treats bring smiles and joy to my family and friends. Plus, they are easy to make, making them perfect for any gathering or just a cozy day at home. Let’s dive into this delightful recipe together!

Created by

Isobel Fairfax

Last updated on 2026-01-11T21:29:34.639Z

I remember the first time I baked these Chocolate Hazelnut Thumbprint Cookies; the scent of toasted hazelnuts filled my kitchen, creating a warm and inviting atmosphere. I decided to experiment by using both chocolate and nut-centered flavors, and the result was beyond what I expected. The subtle crunch of the cookie coupled with the smooth chocolate center makes for an unforgettable treat that everyone adores.

One specific tip I found incredibly helpful was to chill the dough for about 30 minutes before baking. This not only helps in shaping perfectly round cookies but also ensures the cookies hold their shape during baking, resulting in a beautiful presentation every time. Trust me, it’s worth the wait!

        Why You'll Love These Cookies
        Rich chocolate flavor paired with crunchy hazelnut texture
Gooey chocolate center that melts in your mouth
Perfectly sized for sharing or enjoying alone

      

The Role of Ingredients

The combination of cocoa powder and finely chopped hazelnuts creates both the flavor and texture that makes these cookies special. Cocoa powder adds depth with its rich, dark chocolate flavor, while the chopped hazelnuts provide a delightful crunch. For an even nuttier cookie, consider using hazelnut flour instead of all-purpose flour, which would enhance the hazelnut profile and add a unique twist to the texture.

In the filling, the heavy cream plays a crucial role in ensuring a silky texture for the chocolate. It prevents the chocolate from becoming too thick when melted and creates that gooey center you’ll adore. If you're looking for a dairy-free option, try using coconut cream or a dairy-free heavy cream alternative; just make sure the chocolate chips are also dairy-free for consistency.

Technique Tips for Perfect Cookies

When shaping the cookie dough into balls, it's important to handle it gently. Overworking the dough can result in tough cookies. To ensure they're perfectly round and smooth, roll them between your palms lightly. If the dough feels too soft, refrigerate it for about 15-20 minutes to firm it up before shaping.

While baking, keep an eye on the cookies starting around the 10-minute mark. Pull them out of the oven when they are just set and slightly soft in the center, as they will continue to firm up as they cool. This timing will ensure each cookie retains a chewy texture that contrasts beautifully with the rich chocolate center.

Storage and Serving Suggestions

To store the finished cookies, place them in an airtight container at room temperature. They will last for about 3-5 days, but I find they are best enjoyed fresh. For longer storage, consider freezing them. Arrange the cooled cookies in a single layer on a baking sheet to freeze, and once solid, transfer them to a zip-top bag where they can last up to a month.

For serving, these cookies pair wonderfully with a cup of coffee or a glass of milk. If you want to elevate them for a special occasion, consider dusting them with additional powdered sugar or drizzling melted chocolate on top for a decorative touch. You could also pair these cookies with a scoop of hazelnut gelato for a sophisticated treat.

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup finely chopped hazelnuts
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Filling

1/2 cup chocolate chips
1 tablespoon heavy cream

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Cookie Dough

In a mixing bowl, cream together the softened butter and granulated sugar. Add the powdered sugar, cocoa powder, and salt, mixing until smooth. Gradually add the flour and chopped hazelnuts, stirring until everything is well combined.

Shape the Cookies

Using your hands, form the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to make a small indentation in each ball.

Bake the Cookies

Bake in the preheated oven for about 12 minutes, until the cookies are set but still soft. Remove from the oven and allow to cool slightly.

Prepare the Filling

In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until the chocolate is completely melted and the mixture is smooth.

Fill the Cookies

Once the cookies are cooled, carefully fill each thumbprint indentation with the melted chocolate mixture. Let the chocolate set before serving.

Pro Tips

For extra flavor, you can add a pinch of cinnamon to the cookie dough for a warm, spiced note.

Common Issues and Fixes

If you notice your cookies spreading too much while baking, it could be due to the butter being too warm. Make sure your butter is softened but not melted. For this recipe, aiming for a lightly softened texture—where it gives under pressure but is still cool to the touch—is key to maintaining the shape of the cookie.

On the other hand, if your cookies come out too dry, you may have overbaked them or added too much flour. To fix this in future batches, consider using a kitchen scale to measure flour accurately or start checking for doneness a minute or two earlier than the suggested baking time.

Variations to Try

Feel free to experiment with different types of chocolate in the filling. Dark chocolate provides a rich, intense flavor, while milk chocolate offers a sweeter profile. You could also fold in some chopped dark chocolate into the cookie dough for an extra burst of chocolaty goodness in every bite.

Adding a pinch of cinnamon or espresso powder to the cookie dough can enhance the chocolate flavor even more. This simple variation gives a surprising depth and can impress guests who enjoy a twist on traditional recipes, creating a gourmet touch that’s still accessible.

Questions About Recipes

→ Can I use other nuts instead of hazelnuts?

Absolutely! You can substitute hazelnuts with walnuts or almonds based on your preference.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week.

→ Can I freeze the cookie dough?

Yes, you can freeze the shaped dough balls for up to three months. When ready to bake, just thaw and bake as directed.

→ What can I use if I don't have cocoa powder?

You can use carob powder as a substitute for cocoa powder, though it will change the flavor slightly.