Description
Delight in these classic Chocolate Hazelnut Thumbprint Cookies featuring a buttery, tender base studded with finely chopped hazelnuts and filled with rich chocolate hazelnut spread. Perfectly baked until golden with a soft center, these cookies offer a satisfying combination of crunch, sweetness, and creamy chocolate in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped hazelnuts (or ground hazelnuts)
Filling
- 1/2 cup chocolate hazelnut spread (like Nutella)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Then add the egg yolk and vanilla extract, mixing until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely chopped hazelnuts to combine evenly.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape Dough Balls: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball to create space for filling.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating doneness.
- Re-indent and Cool: Remove the cookies from the oven and while still warm, press the centers again if needed. Allow the cookies to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
- Add Filling: Once the cookies have fully cooled, spoon or pipe a small amount of chocolate hazelnut spread into the indentation of each cookie.
- Set and Store: Let the chocolate spread set slightly before serving. Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Use softened butter for easier mixing and better cookie texture.
- Do not overmix the dough to keep cookies tender.
- If you prefer a stronger hazelnut flavor, you can toast the hazelnuts lightly before chopping.
- The chocolate hazelnut spread should be at room temperature to make it easier to spoon or pipe.
- You can substitute hazelnuts with other nuts like pecans or almonds if desired.
- Cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for longer storage.
